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Champagne Punch

46 oz can unsweetened pineapple juice
46 oz can apricot nectar
3 6-oz cans frozen lemonade, thawed and undiluted
4 10-oz bottles ginger ale
1 bottle champagne (you can use non-alcoholic champagne)

Have all ingredients chilled. Combine first three ingredients. Just
before serving stir in ginger ale and champagne. Makes about 5
quarts. An ice ring made of the fruit juices and garnished with
fruit and maybe some fresh mint leaves is pretty.

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