|by Evan Kleiman|
The "rustic kitchen" is Italian food at its freshest, simplest, and most satisfying.
Tip: Try 7-up tea punch for more results.
1 - 8 of 8 for champagne 7-up tea punch
Use tea bags to make 1 gallon of tea. Combine all ingredients except Perrier and champagne. Add Perrier and champagne just before serving. 60 servings.
Thaw juice concentrate. ... add some of tea or juice to ... of water. Add champagne or ginger ale ... or weddings. Not a really sweet punch, more tangy.
Mix tea and juices together, ... of ice in punch bowl and pour ... 1 quart of chilled champagne to each bowl of mixture before serving. Drink sparingly.
Mix all ingredients, except champagne, in large ... months. Serve in punch bowl with large ... Renders 4 gallons. Ten gallon version available upon request.
Combine sugar with ... boiling water over tea bags. Steep and ... to serve, add champagne and ice cubes ... fruit you desire. Yield: 50 punch cup servings.
In saucepan, bring water to boil adding tea bags. Cover and ... before serving time combine remaining ingredients. Pour tea into a punch. Makes 6 quarts.
Mix sugar and ... of spoon. Add tea, orange juice ... large bowl. Pour punch over. Add Champagne and stir to ... slices. Ladle into punch cups and serve.
Bring water to a boil in a saucepan; add tea bag. Remove from ... Stir in the chilled club soda and champagne just before serving time. Yield: 5 1/2 quarts.
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