Faux Pink Champagne Recipes

MOCK PINK CHAMPAGNE

Steps:

• Combine all ingredients.
• Serve in champagne flutes.

MOCK CHAMPAGNE

Steps:

• To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
• In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
• 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
• 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
• 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
• 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
• 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
• 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
• 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
• 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
• 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
• 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
• 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
• 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
• 14. Slice and serve.

MOCK PINK CHAMPAGNE

Steps:

• Chill all ingredients. Mix in pitcher. Store it in the fridge and serve in champagne flutes.

FAKE CHAMPAGNE : )

Steps:

• Combine juices, lemonade concentrate and sugar in a large container.
• Stir until sugar dissolves.
• Store in freezer at least overnight.
• Remove from freezer about 3 hours before serving time or until mixture starts getting a little slushy.
• Break up mixture and place in a large punch bowl.
• Add ginger ale.

MOCK CHAMPAGNE

Steps:

• Chill the club soda, gingerale and grape juice overnight.
• Combine all ingredients together in a pitcher.
• Serve with or without ice.

FAUX PINK CHAMPAGNE

Steps:

• Combine all and serve.
• You can actually make this a little ahead of time, the bubbly part just goes away some.

NON-ALCOHOLIC CHAMPAGNE

Steps:

• Chill club soda, ginger ale and grape juice overnight.
• In a large pitcher combine club soda, ginger ale and grape juice. Serve immediately over ice.

MOCK CHAMPAGNE PUNCH

Steps:

• Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries.

MOCK PINK CHAMPAGNE

Steps:

• 1. When ready to serve pour all into a large punch bowl and add chipped ice if you like or use a frozen ice ring. Do not prepare ahead of time or you will lose the bubbly effect.