Champagne Punch - cooking recipe

Ingredients

2 (33.8 oz.) bottles ginger ale, chilled
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
12 maraschino cherries
1 (12 oz.) can frozen orange juice concentrate, diluted
1 (25.4 oz.) bottle dry champagne, chilled

Preparation

Pour 1 bottle of ginger ale and lemonade concentrate into an 11-cup ring mold; add cherries and freeze until firm.
Unmold ice ring in a punch bowl; add remaining ginger ale, orange juice and champagne.
Stir well.
Yield: 18 cups.