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Print this Recipe    Punch 58

Fruited Champagne Punch

6 cups orange juice, chilled
1 cup water
1/2 pound seedless grapes
1 orange, sliced
1 pint fresh strawberries, hulled and halved, if large
1 bottle (48 ounces) Hawaiian guava drink, chilled
1 bottle (750 ml) dry champagne, chilled
Fresh mint

Day before serving: In pitcher, combine 2 cups orange juice with
the water. Pour 2 cups orange juice mixture into a 3 - cup ring
mold. Reserve remaining orange juice mixture. Freeze mold until
firm - about 3 hours. Arrange grapes, orange slices and strawberries
around top of mold. Fill with reserved orange juice mixture; freeze.

In a 6 - quart punch bowl, combine remaining 4 cups orange juice
and the guava drink. Just before serving, stir in champagne. Unmold
ice ring; float fruit side up on punch. Garnish with mint.

Makes 24 servings, 4 ounces each.

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