Experience summer in a glass with this refreshing and light small-batch punch made with coconut water and champagne. Keep your cocktail cool by garnishing with a frozen fruit skewer—it’s practical and pretty!MORE+LESS-
Updated December 20, 2019
cups chopped fresh fruit
(17.5 ounce) container coconut water
cup pineapple or orange juice
bottle inexpensive champagne, cava or prosecco
Thread fruit on skewers and place on a cookie sheet. Freeze for at least one hour.
While the skewers are freezing, mix coconut water and juice.
Cover and refrigerate until ready to serve.
To serve, add coconut mixture to a glass, garnish with a skewer and top with champagne.
- While frozen skewers aren’t necessary, they will keep your drink colder longer. If you’re short on time, a regular fruit skewer will do.
- To make this drink alcohol-free, substitute the champagne with lemon-lime soda.