CHAMPAGNE PUNCH
Twenty-four 6-ounce servings
Combine in a large bowl:
- 6 ounces Fruit Syrup (made with raspberries or strawberries), or to taste
- 6 ounces lemon juice
- 4 oranges, thinly sliced
- 4 cups fresh pineapple chunks
Stir and refrigerate for 4 hours. Just before serving, place in a chilled punch bowl. Stir and add:
- Four 750ml bottles brut Champagne, chilled