Champagne Fruit Punch

• 1 (16 ounce) packagefrozen, sliced strawberries or 1 (16 ounce) packagefrozen, sliced peaches
• 14 cup sugar
• 2 12 cups orange juice
• 2 tablespoons fresh lemon or 2 tablespoons lime juice
• 1 (750 ml) bottledry champagne or 1 (750 ml) bottledry sparkling wine, or 4 cups unsweetened pineapple juice
• fresh rosemary or fresh thyme sprig
• fresh cranberries

1. Thaw fruit at room temp, do not drain.
2. Place fruit and juice in a blender or food processor bowl.
3. Add sugar, cover and blend or process till smooth.
4. To remove strawberry seeds, pour through a fine sieve or a sieve lined with a double thickness of cotton cheesecloth.
5. Put the pureed fruit in a 2 quart pitcher.
6. Stir in orange juice and lemon or lime juice.
7. The punch can be prepared to this point, covered and chilled in the frige overnight or till serving time.
8. Slowly stir in the champagne or sparkling wine, or pineapple juice.
9. Each serving can be garnished with a sprig of rosemary or tyme and a few cranberries.

strawberries, sugar, orange juice, fresh lemon, sparkling wine, fresh rosemary, fresh cranberries

Taken from www.food.com/recipe/champagne-fruit-punch-14124 (may not work)