This recipe requires advance preparation. To make the peach ice ring, evenly distribute the chopped peaches in the bottom of a Bundt pan. Fill with 4 to 5 cups of water and freeze until solid, about 5 to 6 hours or overnight.

Bring 1 cup of water to a boil in a large saucepan; remove from heat and whisk in the gelatin until dissolved. Mix in the lemonade, pineapple juice and almond extract. Pour into a punch bowl. When ready to serve, stir in the soda and Champagne. Gently float the prepared ice ring in the punch. Serves a crowd.