Easter Champagne Punch - cooking recipe

Ingredients

1 (12 ounce) can frozen orange juice concentrate, thawed
4 1/2 cups water
2 (750 ml) bottles champagne, chilled
3 -4 teaspoons rose water
ice

Preparation

Combine orange juice concentrate and water; pour into punch bowl.
Slowly pour champagne down side of bowl; add rose water.
Stir gently with an up-and-down motion. Add ice. Makes about 12 cups.