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 roomtemperature for 1 hour to allow flavors to mingle. Chill.
Just before serving, add champagne and pour overice in punch bowl.
Garnish with the fruit slices.
This recipe was adapted from the 1970 Ladies’ Home Journal Handbook ofHoliday Cuisine.
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