Newport Bicentennial Punch


1 quart ripe strawberries

1/4 cup fresh lemon juice

4 fifths champagne cold

2 fifths white wine cold

1/2 fifth brandy cold

1 cup sugar more or less to dast


Soak strawberries in sugar and enough brandy to cover. Refrigerate overnight. Add 1/4 cup lemon juice to strawberries in punch bowl. Add ice, wine & champagne.


Serving Ideas: Served at a luncheon of ham quiche, asparagus & ambrosia.