Champagne Punch - cooking recipe

Ingredients

2 qt. lemonade
1 (46 oz.) can pineapple juice
1 (6 oz.) can frozen lemonade concentrate (undiluted)
2 (750 ml each) dry champagne, chilled
fresh pineapple wedges (garnish)

Preparation

The day before you plan to serve the punch, freeze the 2 quarts of lemonade in one or two Bundt pans or ring molds.
(It is sometimes helpful to have a back-up ring in the freezer to add during the course of the party.)