Recipe for Sparkling Champagne Punch


24 oz frozen lemonade concentrate thawed; and undiluted
24 oz pineapple juice concentrate thawed; and undiluted
6 cup water
1 ice cubes or ice ring
2 33.8 oz bottles ginger ale chilled
28 oz 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

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