Champagne Punch

Oxmoor House
about 2 1/2 quarts


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1 (8 1/4-ounce) can sliced pineapple, undrained
2 cups water
1/2 cup sifted powdered sugar
2/3 cup orange juice
1/4 cup plus 2 tablespoons lemon juice
2 cups Chablis or other dry white wine, chilled
1 (25.4-ounce) bottle champagne, chilled
Ice ring (optional)


Drain pineapple, reserving juice; set aside. Reserve pineapple rings to assemble ice ring, if desired.

Combine water and sugar, stirring until sugar dissolves. Add orange juice, lemon juice, and reserved pineapple juice; mix well.

Pour juice mixture into a punch bowl; add wine and champagne just before serving. Garnish with an ice ring, if desired. Serve immediately.

Created date

February 2010