Champagne Punch - cooking recipe

Ingredients

1/2 qt. pineapple juice
1/2 qt. grapefruit juice
1/2 qt. apple juice
1/2 can frozen lemonade concentrate
1/4 c. sugar
1/2 Tbsp. mulling spices
1 1/2 qt. ginger ale
1 bottle champagne

Preparation

Combine juices with frozen concentrate, sugar and mulling spices.
Mix thoroughly until sugar and concentrate are dissolved. Chill for at least 10 hours to allow spices to draw.
When serving, remove spices.
Stir in ginger ale and champagne. Garnish with fresh fruit slices.
Makes 1 1/4 gallons (about 35 four ounce servings).