Ruby Champagne Punch - cooking recipe

Ingredients

2 envelopes (1.8 oz. each) or 1/2 c. lemon flavored ice tea mix
1 (46 oz.) can peach nectar
1 (4/5 qt.) bottle Rose wine
2 c. water
1 (6 oz.) can frozen red tropical fruit punch, thawed
1 (4/5 qt.) bottle pink champagne, chilled
fruited ice mold

Preparation

In punch bowl, combine lemon flavored iced tea mix, peach nectar, Rose wine, water and fruit punch; chill.
Just before serving, add pink champagne and ice mold.
Makes about 25 (5 ounce) servings.