Strawberry Champagne Punch

Strawberries are the featured fruit of this very easy and delicious Champagne punch. The recipe is perfect any time of year and it can quickly become a new favourite. No matter what type of party you're hosting, your guests will enjoy its fruity flavour and refreshing sparkle. The base of this punch can be found in your grocer's freezer section, where you can pick up a can of fruit punch and some frozen strawberries. Make sure that both are partially thawed and that you stir the punch well enough to dissolve the juices completely.

1 (12 oz) pkg frozen fruit punch concentrate
2 cups water
1½ cups fresh or frozen sliced strawberries
2/3 cup orange juice, freshly squeezed
2 Tbsp. lemon juice, freshly squeezed
1 (26 oz) bottle Champagne (750 mL)
2 (12 oz) bottles ginger ale

Strawberries, rosemary, seasonal fruits, or citrus slices, for garnish

In a punch bowl, combine the partially thawed fruit punch, water, strawberries, and orange and lemon juices to create the fruit juice base.

Stir well and store in the refrigerator until ready to serve.

Just before serving the punch, add the Champagne and ginger ale.

Garnish with fresh strawberries, rosemary, seasonal fruit, or citrus slices. Serve and enjoy.

Makes 2½ quarts.

Cook's Notes:

• This recipe relies on a frozen, concentrated fruit punch, which is why the extra water is needed. If you prefer to go with a bottled fruit punch juice, skip the water and pour 2 cups of fruit punch. Add more ​until you find the perfect juice blend for your taste.
• During strawberry season, it's highly recommended to use fresh strawberries. You will want to mash them to release their juices, which can easily be done with a muddler. Alternatively, run the berries through your electric juicer. This gives the punch a fresher taste and creates a really nice drink for spring and summer parties.
• Adding the wine and soda at the very last minute ensures that your punch is as effervescent as possible.
• Chill all of the ingredients ahead of time to make sure it's nice and cold before serving. By doing this, you can avoid adding ice and prevent watering down the flavor. Another option is to set the punch bowl in a high-walled tray or flat bowl filled with ice, refreshing it as it melts.
• This recipe makes a rather large batch of punch - about 20 (4 oz) servings. If your punch bowl cannot handle the volume, pour only half of the juice mix into the bowl at a time. Fill with an equal amount of ginger ale and Champagne, and reserve the rest to refill the bowl when it gets low.

Variations:

• Champagne is not your only option and you can choose your favorite sparkling wine. You will often find that the Italian Prosecco costs a little less, making it a perfect choice for sparkling punches on a budget.
• A punch recipe like this is the perfect candidate to create a fruity non-alcoholic punch that everyone can enjoy. Simply replace the wine with a sparkling grape juice or sparkling cider. The flavour will be nearly identical.