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  COAST CUISINE  

Shanzu Champagne Christmas Punch

 

 Coastweek   Kenya


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SHANZU CHRISTMAS PUNCH

COASTWEEK - - Christmas in this part of the world still has a few
fine 'hang overs' from our Colonial past - this is one tradition that
fortunately will be lovingly passed from one delighted generation
to the next.

A wonderful way to enjoy a 'cheap' champagne or good sparkling
wine, and to start your holiday festivities on the right  note !

For those who don't ever imbibe: fear not, you can still prepare
this ambrosia with the non-alcoholic variety of sparkling wine.

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INGREDIENTS:  

  • ten (heaped) cups of fresh strawberries

  • one and half cups of pineapple juice (chilled)

  • three quarters of a cup of fresh lemon juice

  • three quarters of a cup sof uperfine sugar

  • one bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled

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METHOD:

  1. To make the strawberry ice cubes: At least six hours before party time, wash the berries.

  2. Place one small, pretty berry (with leafy hulls attached) in each compartment of two standard-size ice cube trays, then fill with water and freeze.

  3. To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor.

  4. Process for two minutes or until pureed, then transfer to a punch bowl.

  5. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate.

  6. Just before serving, pour in the champagne and float the strawberry ice cubes on top.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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