Champagne Fruit Punch
- 1 16 oz package frozen whole strawberries
- 1/4 C. sugar
- 2 1/2 C. orange juice
- 1 750 milliliter bottle of champagne or sparkling wine
Thaw fruit at room temperature but do not drain. Place fruit and juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth. To remove strawberry seeds, pour mixture through a fine sieve or a sieve lined with double thickness of 100% cotton cheesecloth. Transfer pureed fruit to a 2-qt. pitcher. Stir in orange juice and lemon or lime juice. (Can be prepared to this point, covered, and refrigerated overnight till serving time.) Slowly stir in champagne, sparkling wine, or pineapple juice. Serve over ice.
Yield: 12 (5-oz.) servings