Serves: 28
Total Calories: 39
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.
This Pink Champagne Wedding Punch recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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