Champagne Orange Punch

Champagne Orange Punch

2 quarts orange juice 2 T. lemon juice 1/4 cup sugar Orange slices and lemon slices 2 bottles (25 oz. each) Champagne, chilled Strawberries Decorative ice ring and orange juice cubes

Combine orange juice, lemon juice, sugar and fruit in a large bowl and refrigerate. If you punch bowl fits in your refrigerator, it can be used. Just before serving, add the chilled champagne and stir. Float in the strawberries and some Decorative Ice. Serve in a lovely stemmed glass with a strawberry floating on top. Makes 1 gallon punch and will serve 12 generously. To make Decorative Ice: Freeze 1 quart orange juice in an ice cube tray. These ice cubes will not dilute the punch. Place 1 maraschino cherry in each compartment of an ice tray, fill with orange juice or other juice and freeze. Fill a ring mold with strawberries, lemon slices, orange slices or other fruit. Half fill it with water, cover with foil and freeze. When frozen, fill the mold with additional cold water and freeze again. This will keep the fruit from floating to the top and melting into the punch too soon. If fruit pops up, press it back into the mold when it is partially frozen. To unmold, dip mold into warm water for a few seconds and it will easily slip out. Source: With Love from Darling's Kitchen

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