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Total Time
4hrs 10mins
Prep 4 hrs
Cook 10 mins

I've made this punch for several weddings, parties and showers and it always goes over well! From the 1986 Southern Living Annual Recipes. I haven't made it with champagne, but I am sure it would be delicous that way! Take time to make the ice ring; it really makes the punch perfect! If you need to make a lot of this, you can make the punch up to the point where you chill the base and instead freeze it. I've made enough for 100 people this way with good results. Also, the original recipe calls for a 28-ounce bottle of tonic water. I just always use the full 1 liter bottle. Preparation time includes a swag on how long it takes to make the ice ring. Cooking time is just the time to combine the base, ice ring and carbonated beverage.

Ingredients Nutrition

Directions

  1. Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale).
  2. Pour in a thin layer of ginger ale, and freeze until firm.
  3. Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm.
  4. Pour in remainder of ginger ale and freeze until firm.
  5. Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).
  6. Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.
  7. If you freeze the base, let it thaw completely before making the punch.
Most Helpful

5 5

What a great punch recipe! I used it for my teen's birthday party and the kids really enjoyed it and had fun chasing down the cherries floating in the punch after the ice ring had melted enough! The only change I made (due to I did not remember correctly) was used sparkling water instead of tonic water. Flavors are just perfect and very refreshing especially when our temps were near 100 during these birthdays this year! Thanks Denise for sharing!