California Champagne Punch Recipe

Preferably the day before serving, mix 1 can frozen lemonade
concentrate with 3 cups water, pour over ice cub trays, freeze.
Thread toothpicks with 1 whole strawberry and 1 pineapple chunk,
cover and refrigerate. Immediately before serving, in a punch bowl,
combine the second can of lemonade, 2 cups water, liqueur and
prepared ice cubes. Gently add chilled champagne, stir and serve.
Garnish each champagne glass with skewer of fresh fruit. Yield 14
servings.