Champagne Punch I

INGREDIENTS

• 1/2 gallon raspberry sherbet
• 2 (750 milliliter) bottles champagne, chilled
• 1 (750 milliliter) bottle sweet red wine
• 1 (2 liter) bottle ginger ale, chilled

DIRECTIONS

1. Place frozen sherbet in center of a large punch bowl and add champagne and sweet red wine. Stir gently (sherbet will keep ingredients cold and slowly dissolve.) Pour in ginger ale and serve.

Champagne Punch II

INGREDIENTS (Nutrition)

• 1 cup cognac
• 4 tablespoons white sugar
• 4 cups Sauterne wine
• 1 pound seedless grapes
• 1 (16 ounce) package frozen strawberries, thawed
• 1 liter carbonated water
• 1 (750 milliliter) bottle champagne

DIRECTIONS

1. Combine cognac, sugar and wine. Place in refrigerator overnight.
2. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight.
3. To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the champagne.

Champagne Punch III

INGREDIENTS (Nutrition)

• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 (12 fluid ounce) can frozen pink lemonade concentrate
• 1 (6 ounce) can frozen limeade concentrate
• 1 (750 milliliter) bottle white wine, chilled
• 1 liter carbonated water, chilled
• 2 (750 milliliter) bottles champagne, chilled
• 1 lemon - sliced, for garnish
• 1/2 cup fresh mint, garnish

DIRECTIONS

1. In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

Ginger Champagne

INGREDIENTS (Nutrition)

• 3 strips pickled ginger
• 1 cup ice cubes
• 1 fluid ounce vodka
• 1/2 cup champagne

DIRECTIONS

1. Place the ginger strips into a shaker and press to release the flavor. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne.