Champagne Punch - cooking recipe

Ingredients

1 (12 oz.) can frozen lemonade
1 (12 oz.) can frozen pineapple juice
3/4 c. water chilled
1 liter ginger ale, chilled
1 qt. sparkling water or club soda, chilled
2 bottles champagne (750 ml. each), well chilled

Preparation

Take about a third of the lemonade, dilute with water and freeze it into an ice ring.
Pour rest of lemonade and juice into a punch bowl and add the ice ring.
Carefully pour the sparkling water, ginger ale and champagne down the sides of the bowl.
Stir gently and serve.