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Fruit Punch 2


1 48 ounce bottle cranberry-raspberry drink (Ocean Spray is good)
1 can (12 ounce) frozen pineapple/orange/ guava juice concentrate, thawed (if you can't find that combination, just buy pineapple/orange, then look for the tropical juices in the ethnic section or the juice section of the market)
1 1 liter bottle ginger ale, chilled
1 bottle champagne, chilled

Make sure all ingredients are well chilled. Mix all the juices and keep refrigerated until ready to serve. Pour the mixed juice into a punch bowl then slowly add the gingerale and champagne, stir gently to blend. An ice ring with fruit or ice cubes with fruit is pretty. If making and ice ring or ice cubes, use fruit juice instead of water-this will keep the punch cold and will not get watered down by the melting ice.

Makes about 28 1/2 cup servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.