Here’s a Champagne punch to toast this final installment of Taste of the Past and the end of our 150th anniversary year. This recipe first ran in the Tribune on June 11, 1952.
STRAWBERRY CHAMPAGNE BOWL
Preparation time: 20 minutes
Standing time: 4 hours or overnight
Yield: 10 servings
1 quart strawberries, hulled, sliced
1/4 cup sugar or to taste
Juice of 1/2 lemon
1 bottle riesling wine, chilled
1 bottle Champagne or sparkling wine, chilled
2 cups sparkling water, chilled
Ice ring or cubes
1. Combine strawberries, sugar and lemon juice in large bowl. Let stand 2 hours or until strawberries start giving off juice. Pour in 1/2 of the wine; let sit 4 hours or overnight.
2. Just before serving, pour in remaining wine, Champagne and sparkling water; stir gently. Float ice ring in punch or add ice cubes.
Variations: Add 1/4 cup of your favorite liqueur or brandy, such as cassis, Curacao, Grand Marnier, Cointreau or Cognac.
Nutrition information per serving:
Calories …… 150 Fat …….. 0 g Cholesterol .. 0 mg
Sodium ……. 5 mg Carbo ….. 15 g Protein ……. 0 g
