Rio Mandarine Punch - cooking recipe

Ingredients

2 (11 oz.) cans mandarin oranges, drained
1 c. mandarin flavored liqueur
1 (12 oz.) can frozen pineapple juice, defrosted
1/2 gal. white wine, chilled
33 oz. sparkling water
1 (750 ml) bottle champagne, chilled

Preparation

In a medium bowl,
combine
orange
pieces
and 1/2 cup liqueur.
Toss to coat;
freeze for 24 hours.
Combine 1/2 cup liqueur, juice and the
white wine.
Just before serving, pour into a punch bowl.
Then
stir
in
sparkling water, champagne and frozen orange segments.