A pretty party punch to serve on the patio at sunrise or sunset.
Just because I prefer life stuffed with cheese and deep fried doesn’t mean I can’t appreciate a convergence of the [relatively] healthy and delicious.
I found this recipe for this pretty coconut-water-based punch on a lovely, healthy-pants blog, Averie Cooks
. In the interest of full disclosure, I will mention that the recipe is Vegan, Gluten Free, Soy Free, and No Sugar Added. I’m fairly certain that the addition of champagne negates any electrolyte enhancement provided by the coconut water. But I still tout it, regardless.
I’ve changed up one item in this recipe, and one thing only, for patio serving – adding a frozen fruit skewer, which is the easiest thing ever AND has the benefit of keeping the punch cool without diluting its delicate flavor.
Just slice your fruit into small chunks (make sure they fit into your champagne glasses), place on a skewer, and pop into the freezer for an hour or two. I dyed these skewers pink
a few months ago for cupcake fondue, and am still enjoying them….
Combine the juice and the coconut water, and a drop of pink food coloring, if desired. Refrigerate the mix in a covered container until ready to serve.
Pop a skewer in the glass, fill 2/3 of the way up with mix, and top off with champagne.
The mix makes about 8 servings – feel free to double and triple at will. I personally love that it’s a enough for a couple friends, and any fluffy girlie occasion!
This is one of my patio favorites! Hope you enjoy! (And thanks Averie Cooks for the great recipe!)