Champagne Punch Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Juice of 6 lemons | ||
| 2 cups apricot nectar | ||
| Juice concentrate | 1 Can (10oz), frozen | |
| Apple juice concentrate | 2 Can (10oz), frozen | |
| Pineapple juice | 2 Cup (16 tbs) | |
| Ginger ale | 2 Bottle (1l), chilled | |
| 2 fifths champagne, chilled | ||
Directions
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.
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.
Chef
