Ginger Champagne Punch Recipe

Pour 1 bottle of champagne or sparkling wine into ice-cube trays;
put a borage flower into each cube and freeze.
Place a large punch bowl in the freezer to chill.
To prepare syrup, put ginger, sugar and water in a saucepan.
cook over low heat to a low simmer;
simmer gently 5 minutes.
Remove from heat and cool.
Just before serving, take punch bowl
from freezer and pour in syrup and lemon and pineapple juices.
Stir, then add ginger ale and remaining champagne.
Decorate each glass with a borage flower ice cube before serving.
Makes about 4 quarts.