Eosinophilic Esophagitis Friendly Champagne Punch
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Learn more →Ingredients
12 servings
For the ice ring
- 2 cups pineapple juice, chilled
- 1 cup orange juice, chilled
- ½ cup maraschino cherries, drained
- ½ cup fresh or frozen raspberries
For the punch
- 1 cup pineapple juice, chilled
- 1 cup orange juice, freshly squeezed and chilled
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup simple syrup
- 1 pint (2 cups) raspberry or orange sherbet
- 2 bottles (750 ml each) champagne or dry sparkling wine, well chilled
- 1 can (12 oz) ginger ale or lemon-lime soda, well chilled
For serving
- orange slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Make the ice ring at least 4 hours (or up to 24 hours) before serving. Arrange the maraschino cherries and raspberries in the bottom of a bundt pan or ring mold. Pour the 2 cups pineapple juice and 1 cup orange juice over the fruit, then freeze until completely solid.
- 2
When ready to serve, combine the remaining 1 cup pineapple juice, 1 cup orange juice, lemon juice, and simple syrup in a large pitcher and stir until the syrup is fully dissolved.
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