Pink-Champagne Punch Bowl Recipe
Ingredients
Strawberry Ice Ring:
2 quarts distilled or boiled water
1 dozen large strawberries, washed
8 bottles (4/5-quart size) pink champagne, well
chilled
Directions
Make Strawberry Ice Ring: Pour distilled water, to measure about 1 inch, into a 2-quart ring mold.
Arrange unhulled berries in bottom.
Freeze until firm.
Gradually pour in distilled water to fill mold.
Freeze until firm—several hours.
When ice ring is frozen, Unmold: Place mold in warm water just until ice begins to loosen.
Turn out ice ring onto waxed paper.
Return to freezer at once, until ready to use.
At serving time, half fill punch bowl with cham- pagne.
Float ice ring in bowl.
Add more cham- pagne, to fill bowl three fourths full.
Add more champagne as needed.
Makes 24 servings; 48 (4-oz) glasses.
Note: If possible, refrigerate punch bowl or fill
with ice water, to chill.
Arrange unhulled berries in bottom.
Freeze until firm.
Gradually pour in distilled water to fill mold.
Freeze until firm—several hours.
When ice ring is frozen, Unmold: Place mold in warm water just until ice begins to loosen.
Turn out ice ring onto waxed paper.
Return to freezer at once, until ready to use.
At serving time, half fill punch bowl with cham- pagne.
Float ice ring in bowl.
Add more cham- pagne, to fill bowl three fourths full.
Add more champagne as needed.
Makes 24 servings; 48 (4-oz) glasses.
Note: If possible, refrigerate punch bowl or fill
with ice water, to chill.
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