Photo by Stephanie Staton
This bubbly strawberry punch can be made with or without alcohol. To keep it chilled during your party, make a decorative ice ring using a gelatin mold or bundt pan.
Yield: 24 to 30 1/2-cup servings
- 1/4 cup fresh mint leaves
- 2 cups fresh strawberries, hulled and divided
- 4 liters ginger ale, or 2 liters ginger ale and 750 milliliters champagne (all well-chilled)
Arrange mint and 1/2 cup strawberries leaves in bottom of gelatin mold or bundt pan. Fill with water and freeze. (To keep your strawberries and mint in place, add just enough water to cover, freeze and add more water to freeze again.) When you’re ready to use the ice ring, run hot water along the bottom of the pan and invert it onto plate.
For punch, purée remaining strawberries and pour into large punch bowl. Add ginger ale and champagne.
Stir, then add decorative ice ring.