Champagne Punch
Print This Recipe
This recipe is from The Betty Furness Westinghouse Cookbook - 1954. The recipes are as written.
INGREDIENTS
3 cups sugar
2 cups lemon juice
1 fresh pineapple, cubed
1 cup sugar
1 block ice
1-1/2 quarts sparkling water
1 quart chilled sauterne wine
1 quart strawberries, lightly sugared
2 bottles champagneDissolve 3 cups sugar in lemon juice. Cube 1 fresh pineapple, dredge with 1 cup sugar and let stand for an hour or so. If fresh pineapple is not available, use sliced canned pineapple, cut in cubes, but do not dredge in sugar. Combine in a chilled punch bowl. Add block of ice, water, and sauterne. Just before serving, add 1 quart lightly sugared strawberries with hulls removed and 2 bottles champagne.
Makes about 30 servings