Pour 3 cups lemonade into a lightly greased 4 ½ c. ring mold; freeze 1 hour or until slushly. Arrange citrus slices and cherries in mold, pressing into slushy mixture, and freeze 1 hour. Pour in remaining ¾ c. lemonade; freeze at least 4 hours or until firm. Stir together 6 cups water and concentrates in a large container; chill at least 1 hour or until thoroughly chilled. Add ginger ale, tonic water, and Champagne to chilled juice mixture in container; gently stir. Remove ice ring from mold, and place in a large punch bowl. Add punch; serve immediately.
Originally Submitted
9/25/2013
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You can add this DEANNA’S SPARKLING CHAMPAGNE PUNCH recipe to your own private DesktopCookbook.
