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LOCATION: Recipes >> Drink Recipes >> Punch 13

Print this Recipe    Punch 13

California Champagne Punch
Yield: 14 Servings

2 cans frozen lemonade (6 oz)
5 c water
14 whole strawberries
14 pineapple chunks
1 c Triple Sec or other orange-flavored liqueur
2 bottles 750 milliliter champagne; chilled

Preferably the day before serving, mix 1 can frozen lemonade
concentrate with 3 cups water, pour over ice cub trays, freeze.
Thread toothpicks with 1 whole strawberry and 1 pineapple chunk,
cover and refrigerate. Immediately before serving, in a punch bowl,
combine the second can of lemonade, 2 cups water, liqueur and
prepared ice cubes. Gently add chilled champagne, stir and serve.
Garnish each champagne glass with skewer of fresh fruit. Yield 14
servings.

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