Champagne Punch

1 cup orange juice

1 cup maple blended syrup

½ cup lemon juice

½ cup brandy

½ cup maraschino cherry syrup

1 bottle champagne (don't bother with expensive stuff)

1 orange, 1 lemon, 1 lime, each thinly sliced

In large bowl or pitcher, combine orange juice, syrup, lemon juice, brandy and maraschino cherry syrup. Mix well, let stand at room temperature for 1 hour to allow flavors to mingle. Chill.

Just before serving, add champagne and pour over ice in punch bowl.
Garnish with the fruit slices.

This recipe was adapted from the 1970 Ladies' Home Journal Handbook of Holiday Cuisine.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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