Strawberry Champagne Punch

For a Wedding Shower


Preparation info

  • Difficulty


  • Makes: about

    1 gallon

Appears in

Rose's Celebrations

Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

This is the most glorious celebratory punch I know. The first time I had it was when my cousin Marion was making it for an engagement party she was giving for her sister Sue. It was Marion who had introduced Sue to her future husband after he asked Marion that classic question, “Are there any more at home like you?” Marion happened to have the perfect response: “There is!” And she introduced him to her identical twin sister.

I had come early to the engagement party to help with the preparations and the first thing I noticed in the kitchen was the lovely perfume of fresh strawberries. Marion immediately showed me the large punch bowl and the strawberries marinating in the Moselle, which were responsible for the glorious aroma.

I have since served this punch for many different occasions and discovered, to my happy surprise, that what I thought to be a “lady’s drink” is appreciated by men at least as much! The optional strawberry mint ice ring makes a stunning presentation and also serves to keep the punch sparkling cold.

Although delicious any time of year, this punch is at its very best in spring and summer, during strawberry season.

Wedding showers can be as casual or formal as you wish, from pot luck to catered. But even if you bring in all the food from the outside, making this champagne punch adds a special, personal touch.

volume ounces/pounds grams
Ice Ring (optional)
1 bottle distilled water, cold about 1 quart
fresh strawberries and fresh mint leaves, for garnish
sugar, preferably superfine* 1 cup 7 ounces 200 grams
1 bottle Moselle wine 750 milliliters
fresh strawberries, hulled 1 quart 1 pound 454 grams
½ bottle red Bordeaux 375 milliliters
2 bottles California or Spanish Champagne 750 milliliters each

*Superfine sugar dissolves more easily but fine granulated will also work with more stirring.


Ice Ring

Pour about ½ inch of the distilled water into the mold and freeze until almost completely frozen. Arrange whole strawberries and mint leaves in the mold and press gently into the ice. Add enough water to come about halfway up the sides of the berries but not enough to float them. Freeze until the berries and mint are frozen into position. Then add water to cover the berries and mint and freeze.


At least 1 hour or up to 4 hours ahead, combine the sugar and Moselle and stif to dissolve the sugar. Add the strawberries, cover tightly with plastic wrap (preferably Saran brand) and allow to sit at room temperature for at least 1 hour.

When ready to serve, unmold the optional ice ring: Dip the bottom of the mold into cold water for a few moments and invert it onto a plate. Stir the Bordeaux into the punch. Slide the ice ring into the punch and then add the champagne.