Post Eagle Newspaper


Feb 29, 2024

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New Jersey

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Lemon Champagne Sparkler
Jolly Holly Punch


Lemon Champagne Sparkler

4 (6 oz.) cans frozen concentrated lemonade
4 (6 oz.) cans frozen pineapple juice
1 1/2 qt. water
2 qt. ginger ale, chilled
1 qt. sparkling water, chilled
1 (4/5 qt.) bottle dry champagne, chilled

Mix concentrated lemonade, pineapple juice and water. Chill, covered.
Before serving, add ginger ale and sparkling water and pour into a large punch bowl.
Add ice cubes. Pour champagne over punch and stir.


Jolly Holly Punch

1 (46 oz.) can fruit juicy red Hawaiian Punch, chilled
2/3 c. unsweetened pineapple juice
1 (6 oz.) can frozen lemonade concentrate, undiluted
1 1/2 c. club soda
1/4 c. lime juice
Ice cubes
Lime slices (for garnish)

Combine punch, pineapple juice, lemonade concentrate and lime juice; mix well.
Add club soda and ice cubes. Garnish with lime slices.
Ladle into punch cups or glasses. Makes about 2 1/4 quarts.
Spirited Version: Add 1 -1 1/2 c. light rum with the soda.