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Champagne Punch

The.Southerner's picture
  Sugar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Lemons 6 , juiced
  Apricot nectar 2 Cup (32 tbs)
  Frozen orange juice concentrate 6 Ounce (1 Can)
  Frozen apple juice concentrate 24 Ounce (2 Cans, 12 Ounce Each)
  Pineapple juice 2 Cup (32 tbs)
  Ginger ale 24 Ounce, chilled (2 Bottles, 12 Ounce Each)
  Champagne 1⁄2 Gallon, chilled (2 Fifths)

Boil sugar and water for one minute and cool; add juices and freeze in a Bundt pan or a similar mold.
Thaw 1 -1 1/2 hours before serving.
Add cold ginger ale and champagne.
Serve over block of ice in punch bowl or substitute frozen ring mold of punch juices.
For non-alcoholic punch, use all ginger ale.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Champagne Punch Recipe