Sparkling champagne punch

Yield: 7 servings

Measure Ingredient
24 ounces Frozen lemonade concentrate thawed and undiluted
24 ounces Pineapple juice concentrate thawed and undiluted
6 cups Water
Ice cubes or ice ring
2 33.8 oz bottles ginger ale chilled
28 ounces Tonic water; chilled
1 25.4 oz bottle champagne chilled

Combine first 3 ingredients; chill well. To serve punch, pour juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water, and champagne.

Yeild: 7 quarts

Similar recipes