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Champagne Punch
From Houston Junior League Cookbook
Ingredients:
2 cups sugar
2 cups water
Juice of 6 lemons
2 cups apricot nectar
1 can (6 ounces) frozen orange juice concentrate
2 cans (12 ounces each) apple juice
2 cups pineapple juice
2 bottles (12 ounces each) ginger ale
2 fifths champagne
Recipe directions:
Boil sugar and water for one minute and cool. Add juices. Freeze. Thaw 1-1½ hours before serving. Add ginger ale and champagne. Serve over block of ice in punch bowl. Makes approximately six quarts of punch.
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