|Frozen Assets Audio|
|by Deborah Taylor-Hough|
Deborah Taylor-Hough walks listeners through the methodology behind her revolutionary cooking method that allows home chefs to cook just one day, ...
11 - 20 of 109 for frozen champagne punch
In a large bowl, combine water and the concentrates. Add cranberry juice and sugar. Stir until sugar dissolves. Chill thoroughly. Before serving, ...
Combine strawberries, pineapple ... juice. Chill thoroughly to blend flavors. Carefully add champagne, pouring down side of bowl. Makes 16 (5 oz.) servings.
When ready to serve, add 1 liter ginger ale. Float ice ring (made of ginger ale), garnished with sliced fresh fruit.
Mix juices and water. Chill. Pour juice mixture into bowl, add champagne and mix. Makes 2 quarts. (24 servings). Float berries in bowl for garnish
Combine first 3 ... salt. Turn into punch bowl over ring ... serve, add chilled champagne. Garnish with ... replace the champagne with 3 quarts of ginger ale.
Blend partially thawed strawberries, water and lemonade; chill well. To serve, place mixture in punch bowl and add ginger ale and champagne; float ice ring.
Thaw fruit-juice concentrate. In a punch bowl combine juice, ... gingerale. Carefully stir in champagne. Garnish with raspberries and sherbet. Serve at once.
Mix concentrated lemonade, ... Pour over ice cubes in large bowl. Pour well chilled champagne as evenly as possible over punch and stir gently. Serves 50.
Mix and freeze. Add 2 liters ginger ale when ready to serve.
Make a sugar ... apricot nectar, and orange, apple and pineapple juices to the sugar syrup. Chill. Pour over ice in punch bowl. Add ginger ale and champagne.
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