Wedding Champagne Punch
By: Chris Paulk
Published: Wednesday, May 5, 2010 - 3:57pm

Ingredients




3 VERY RIPE PINEAPPLES
1 pound POWDERED SUGAR
2 cups LEMON JUICE
1/2 cup CURACAO
1/2 cup MARASCHINO
2 cups BRANDY
2 cups LIGHT RUM
4 BOTTLES CHILLED CHAMPAGNE

Preparation

1 PEEL, SLICE, CRUSH AND PLACE THE PINEAPPLE IN A LARGE BOWL. COVER THE PINEAPPLE & JUICE WITH THE POWDERED SUGAR. LET STAND 1 HOUR. 2 ADD THE LEMON JUICE, CURACAO, MARASCHINO, BRANDY AND RUM. STIR AND LET STAND FOR     4 HOURS. PLACE IN A PUNCHBOWL WITH A BLOCK OF ICE. STIR TO BLEND AND CHILL. JUST BEFORE SERVING, ADD THE CHILLED CHAMPAGNE.

About


I love this Champagne Punch. I served this recipe at my wedding more than 30 years ago. Watch out though, it can literally “pack a punch”!