INGREDIENTS
2
packages (10 ounces each) frozen sliced strawberries in syrup, thawed
2
cans (5-1/2 ounces each) apricot or peach nectar
1/4
cup lemon juice
2
tablespoons honey
2
bottles (750 mL each) champagne or sparkling white wine, chilled
Lemon slices, fresh strawberry halves and mint leaves for garnish (optional)
PREPARATION:
- Place strawberries with syrup in food processor; process until smooth.
- Pour puréed strawberries into large punch bowl. Stir in apricot nectar, lemon juice and honey; blend well. Refrigerate until serving time.
- To serve, stir champagne into strawberry mixture. Garnish, if desired.
Cutting Corners
To save time, thaw the strawberries in the refrigerator the day before using them.
This recipe appears in:
Punch
NUTRITIONAL INFORMATION:
Protein
1 g
Fiber
1 g
Carbohydrate
22 g
Calories
160
Sodium
2 mg
DIETARY EXCHANGE:
Fat
1-1/2
Fruit
11/2
