Wedding Punch

• 2 small oranges, sliced and seeded
• 1 (6 ounce) jar maraschino cherries
• 1 (1 liter) bottle ginger ale
• 1 (12 ounce) can frozen orange juice concentrate, diluted
• 1 (46 ounce) can pineapple juice
• 1/4 cup lime juice
• 3/4 cup sugar
• 1 (1 liter) bottle tonic water, chilled
• 2 (2 liter) bottle ginger ale, chilled or (25 1/2 ounce) bottles champagne

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.

oranges, maraschino cherries, ginger ale, orange juice concentrate, pineapple juice, lime juice, sugar, water, liter

Taken from www.food.com/recipe/wedding-punch-412423 (may not work)