Champagne Punch - cooking recipe

Ingredients

1 1/2 c. powdered sugar
1/2 c. Curacao
1/2 c. cognac
1/2 c. maraschino cherry juice
1 qt. pineapple sherbet
1 orange, sliced
1 lemon, sliced
3 bottles champagne (least expensive)

Preparation

Chill punch bowl.
Mix sugar and Curacao thoroughly in pitcher.
Stir in cognac and cherry juice.
Pour into bowl. Place sherbet in center of bowl.
Slowly add champagne, then fruit slices.
Do not stir after champagne is added.
Yields 25 punch cups.