Since colonial days, a punch of champagne
and fruit has been a favorite for "very proper receptions."
Here's a good recipe for for the spirited punch.
Champagne Reception Punch
- 5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with
or without alcohol) chilled
- To make the strawberry ice cubes: At least
6 hours before party time, wash the berries. Place 1 small, pretty
berry (with leafy hulls attached) in each compartment of 2 standard-size
ice cube trays, then fill with water and freeze.
- To prepare the punch: Remove the hulls
from the remaining berries and place them in a food processor.
Process for 2 minutes or until pureed, then transfer to a punch
bowl. Stir in the pineapple juice, lemon juice, and sugar; cover
and refrigerate. Just before serving, pour in the champagne and
float the strawberry ice cubes on top.
Makes about 2 quarts or 10 (6-ounce) servings.
