Wedding Punch

1. 1

   Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale).

2. 2

   Pour in a thin layer of ginger ale, and freeze until firm.

3. 3

   Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm.

4. 4

   Pour in remainder of ginger ale and freeze until firm.

5. 5

   Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).

6. 6

   Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.

7. 7

   If you freeze the base, let it thaw completely before making the punch.

No additional tips available.