Fruited Champagne Punch

Oxmoor House
about 6 quarts


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6 (16-ounce) cans pitted dark sweet cherries, undrained
3 (12-ounce) cans pineapple juice
1 1/2 cups brandy
1 1/4 cups lemon juice
6 (25.4-ounce) bottles champagne, chilled


Drain cherries, reserving 2 tablespoons liquid. Combine cherries, pineapple juice, brandy, lemon juice, and reserved cherry liquid in a large punch bowl. Chill thoroughly. To serve, gradually add champagne to punch (do not stir). Serve immediately.

Created date

February 2010