• 4 (6 ounce) cans frozen concentrated lemonade
  • 4 (6 ounce) cans frozen pineapple juice
  • 1 1/2 quarts water
  • 2 quarts ginger ale, chilled
  • 1 quart sparkling water, chilled
  • 1 bottle (4/5 quart) dry champagne, chilled


Mix juices and water. Chill, covered. Before serving, add ginger ale and sparkling water and pour over ice cubes in large punch bowl. Pour chilled champagne over punch and stir gently. Makes 50 servings

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Lemon Champagne Punch