Wedding Bell Punch - cooking recipe

Ingredients

1 (6 oz.) can frozen fruit juicy red Hawaiian Punch concentrate, thawed
4 punch cans water
1 (12 oz.) can apricot nectar, chilled
1 c. cold orange juice
1/4 c. lemon juice
orange slices (for garnish)
ice cubes

Preparation

Stir well.
Makes 1 3/4 quarts or you can reduce water in punch to 3 cans.
Just before serving, pour 1 bottle champagne.
Makes 2 1/4 quarts.
Enough for 18 (4 ounce) glasses.