Champagne Fruit Slush Recipe

2 cups sugar
3 cups boiling water
3 bananas, quartered
8-oz. can sliced peaches, undrained
12-oz. can frozen orange juice concentrate, thawed and undiluted
6-oz. can frozen lemonade concentrate, thawed and undiluted
46-oz. can pineapple juice
3 750-milliliter bottles champagne, chilled

Combine sugar and boiling water, stirring until sugar dissolves.
Cool. Combine bananas and peaches in blender and process until
smooth. Combine sugar syrup, banana mixture, orange juice and
lemonade concentrate and pineapple juice in large freezer container
and freeze until firm. To serve, partially thaw frozen mixture
and put in punch bowl, breaking the mixture into chunks. Add
champagne and stir gently until slushy. Yield: about 6 quarts.