Champagne Punch
Servings: 25
Ingredients
- 24 ounces lemonade frozen concentrate, thawed & undiluted
- 24 ounces pineapple juice frozen concentrate, thawed & undiluted
- 6 cups cold water
- Ice Ring
- 67 ounces ginger ale chilled
- 50 ounces Champagne chilled
Instructions
- To make an ice ring: Arrange sliced fruit(I use limes) in bottom of a
- ring mold, and add just enough water to cover fruit but not float it;
- freeze until firm. Add another layer of fruit. It is easy to stick the
- slices on the sides because the mold will be frozen. Add more water and
- freeze. Repeat with another layer of fruit and water if needed to fill to
- the top of the mold. Freeze.
- Unmold ice ring in punch bowl. Pour thawed concentrates and water into
- bowl. Gently pour in ginger ale and champagne and serve.
Notes
NOTES : I like to use Asti Spumate sparkling Italian white wine. I use 2 bottles which is about 50 ounces.
Recipe By: Sherry Moman
Serving Size: 25
Serving Size: 25
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