Sunday, January 9, 2011

Fruited Champagne Punch

In my family, we all own a copy of a Mississippi tradition - Bell's Best. It's a cookbook from the 70s where the phone company collected recipes from customers. The copy I have belonged to my grandmother, then my mother, and now I have it. It's got recipes my granny tucked away into it, a few from my mom, and even a few from me. It's got every stereotypical Southern retro recipe you could want (Bachelor's Company Casserole). I normally look through it for desserts, but I actually used it this time for the punch recipe.

No... this isn't a seasonal recipe (well other than the fact that technically citrus and pineapple are in season right now). No, it's not really fresh or even organic. BUT - I wanted something festive to put in my second-hand punch bowl and serve to guests. And I would just like to say, that every last drop of that punch was devoured by my guests. That's a sign that you have a good recipe! So this will probably be my go to punch recipe for years to come.

Do you have a punch recipe you like to mix up for parties? (Besides PGA hunch punch!)

Fruited Champagne Punch
(Makes 8 1/2 quarts)

1 (46oz) can unsweetened pineapple juice
2 (6oz) or 1 cans frozen pineapple-orange concentrate, thawed
2 (12 oz) cans frozen lemonade concentrate
2 qt. water
3 bottles of champagne, chilled
Slices or oranges, lemons, and limes (thin)

Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill. To serve, slowly pour in champagne. Garnish with thin slices of oranges, lemons, and limes. Makes 28 cups.

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