Sign Up

Serves: 28
Total Calories: 1,084

6 pink rose buds with leaves, unsprayed
1 (12-ounce) can frozen pink lemonade concentrate thawed
4 1/2 cups water cold
1 (750-milliliter) bottle pink champagne chilled
1 (28-ounce) bottle lemon-lime soda chilled

Pour water into a 4 1/2 -cup ring mold to a depth of 3/4 -inch. Evenly distribute roses and leaves in mold. Freeze. Fill mold with water. Freeze again.

In a chilled punch bowl, mix lemonade concentrate, cold water, champagne and soda. Stir gently.

Dip ice ring in warm water and unmold. Float flower-side up in punch. Serve in punch cups or champagne glasses.

Nutritional Facts:

Serves: 28
Total Calories: 1,084
Calories from Fat: 0

More Recipes from the All-Occasion Appetizers Cookbook:
Caribbean Screwdriver
Creamy Orange Syllabub
Extra-Rich Eggnog
Glogg
Pink Champagne Wedding Punch
The Recipe
Tomato Toro
Wassail
White Sangria