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Creole Champagne Punch
By Melissa's Corporate Chefs


2 bottles Dry White Wine
1 pint Curaçao (White or Orange)
1 1/2 cups Sugar
1 Pineapple Block of Ice (punch bowl size)
4 quarts Sparkling Water
2 bottles Champagne
1 quart Strawberries quartered


Mix the wine and the curaçao, adding the sugar until completely dissolved.

Shred ½ of the pineapple by cutting it into quarters, removing the core, and either putting peeled pieces in the food processor or scraping unpeeled quarters against the large holes of a grater.

Peel the other half and cut into slices.

Add the grated pineapple to the wine mixture and pour over a large block of ice in a punch bowl.

Just before serving, add the sparkling water and champagne and float the pieces of pineapple and strawberries on top.