Fruited Champagne Punch
- 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.
Only you will be able to view, print, and edit this note.Add Note