• 1 6-oz. can frozen lemonade concentrate
  • 1 large can unsweetened pineapple juice
  • 1 bottle Rhine wine
  • 2 bottles extra dry champagne
  • orange slices
  • Maraschino cherries


Defrost lemonade, refrigerate all ingredients so that they are well chilled. Combine undiluted lemonade, pineapple juice and Rhine wine in punch bowl. Add ice ring. Pour in champagne. Garnish with fruit. Or, use fruit in ice ring. Makes 50 cups.

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