Prep: 25 min. Freezing: 8 hr. When we tested this beverage in our kitchens, we liked the zingy, fizzy, and fruity taste.


  • 1 cup fresh strawberries
  • 1 kiwi fruit, peeled and sliced
  • 1 lemon, sliced and seeded
  • 1 lime, sliced and seeded
  • 1-1/2 cups sugar
  • 1 20-oz. can pineapple chunks, drained
  • 3/4 cup lemon juice
  • 1 750 ml bottle champagne, chilled
  • 1 750 ml bottle dry white wine, chilled
  • Additional lemon and/or lime slices (optional)


Fill a 6-cup ring mold two-thirds full of water and freeze overnight. Remove from freezer; arrange strawberries, kiwi, and seeded lemon and lime slices on top of ice. Fill mold with water to within 1/2 inch of top. (Fruit will not be completely covered.) Wrap with plastic wrap and refreeze.

Sprinkle 1/2 cup of the sugar on pineapple; set aside. Combine lemon juice and remaining sugar; stir until sugar dissolves. In a 3-quart punch bowl, combine the pineapple, lemon juice mixture, champagne, and wine. Remove ice ring from mold; place gently in punch bowl with fruit side up. Float additional lemon and/or lime slices in punch bowl and cups when serving, if desired.

Makes about 2 quarts. Per 1/2-cup serving: 161 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 4 mg sodium, 27 g carbo., 1 g fiber, and 1 g pro. Dietary exchanges: 2 fruit.

Print this recipe

Submitted 6/13/05.
Source: Internet/Home Cooking/From Gracious Goodness Christmas in Charleston
Submitted By: Marlen
Champagne Punch