Champagne Punch - cooking recipe

Ingredients

1 c. sugar
1 c. water
juice of 3 lemons
12 oz. can apricot nectar
6 oz. can orange juice concentrate
12 oz. can apple juice
1 c. pineapple juice
1 bottle ginger ale
1 bottle champagne

Preparation

Boil sugar and water 1 minute.
Cool and add juices.
Put in freezer.
Thaw
1 1/2 hours. Add ginger ale and champagne just before serving.
Mixture will be slightly slush, cool and delicious.