Wedding Bell Punch - cooking recipe

Ingredients

4 (6 oz.) cans frozen lemonade
4 (6 oz.) water
4 (6 oz.) frozen pineapple juice
4 (6 oz.) water
2 qt. ginger ale
1 qt. sparkling water
1 qt. dry champagne

Preparation

Combine juice and water and keep cold.
When ready to use, add ice.
Garnish with oranges, maraschino cherries or pineapple slices.
Serves 50 (4 ounce servings).