Champagne Punch
CATEGORIES
INGREDIENTS
  • Servings: 18
  • 2 (33.8-oz.) bottles ginger ale, chilled
  • 1 (6-oz.) can frozen lemonade concentrate, thawed and undiluted
  • 12 maraschino cherries
  • 1 (12-oz.) can frozen orange juice concentrate, diluted
  • 1 (25.4-oz.) bottle dry champagne, chilled
DIRECTIONS
  1. Pour one (1) bottle of ginger ale and lemonade concentrate into an 11-cup ring mold.
  2. Add the cherries and freeze until firm.
  3. Unmold the ice ring into a punch bowl and add remaining ginger ale, orange juice, and champagne.
  4. Stir well and serve.
  5. Makes 18 cups
RECIPE BACKSTORY
Recipe from a 1986 Southern Living Annual Recipes