Recipe of the Week 12-27-09

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Champagne Punch

Yield: Makes about 16 cups,
serving 12

1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups orange juice
1 10 oz package frozen strawberries in syrup, thawed, juice reserved
1 quart sparkling water
2 chilled 750-ml. bottles dry champagne
1 Navel Orange, sliced in rounds
1 Lime, sliced in rounds

In a bowl combine the Triple Sec, the brandy, the Chambord, orange juice, strawberries and their juices, and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the sparkling water, and the champagne and add ice cubes. Garnish with orange and lime slices.