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Champagne Punch III

Champagne Punch III

  • Prep

    10 m
  • Ready In

    10 m
DPRYOR

DPRYOR

Fruity, but not too sweet. I've added more club soda to make it a little lighter. All ingredients can be adjusted to your own personal taste. Keep the punch cool with ice cubes or an ice ring.

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Original recipe yields 35 servings

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Directions

  1. In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.
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Reviews

BAYLOO
367

BAYLOO

12/30/2003

My first review on this site and after being a visitor for over a year. This recipes warrants it. Just served this over Xmas and the family raved!! My suggestions....use the carbonated water in the recipe for the ice cubes. I decorated my cubes with thin lime slices and mint leaves. Made 2 trays of cubes and put one in each globlet I served. It fizzed immediately in the glass to the "oohs" and "ahhhs" of guests. My wine was a $10 bottle of reisling, not great solo, but in the punch it was perfect. I also used inexpensive champagne called Seaview (from Australia) at $10 a bottle. This champagne was rated above Moet & Chandon's White Star in a recent review and was perfect for the punch. A beautiful recipe all around. Thanks!

JLMATHEO
176

JLMATHEO

10/17/2006

Wonderful! Served this at a bridal shower and it was a big hit. Only used one bottle of champagne so it wouldn't be so potent :) It turned out great. I made an ice ring with lemons and mint and it looked lovely. Thanks!

MOLONEY
137

MOLONEY

12/7/2003

Classic party punch recipe. DEFINETLY consider doubling the recipe, this stuff goes down really easily. I stretched the second batch further by using an extra can of cranberry concentrate and an extra bottle of champaign. I used a white riesling wine to offset the sour flavors of the citrus juices and it worked great. I wouldn't waste money on expensive alcohol; the cheap stuff doesn't taste nasty when mixed with the juice concentrate. I would serve this again without a doubt.

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