About this recipe

A sparkling, celebratory punch that's been a brunch staple for decades — light, fruity, and effortlessly elegant. This crowd-pleasing recipe balances dry Champagne with tangy citrus juices, a hint of sweetness from pineapple, and a gorgeous color from cranberry. It comes together in minutes, scales beautifully for a crowd, and looks stunning served from a punch bowl with a floating ice ring. Perfect for bridal showers, holiday brunches, baby showers, Easter, or any morning worth celebrating.

Instructions

1. 1

   Chill all liquid ingredients thoroughly — ideally overnight in the refrigerator. Cold ingredients are essential to keep the punch bubbly and prevent over-foaming when combined.

2. 2

   If making an ice ring (highly recommended for parties): fill a Bundt pan or ring mold halfway with water, add orange slices and cranberries for decoration, and freeze until solid, at least 4 hours or overnight.

3. 3

   Just before guests arrive, pour the pineapple juice, cranberry juice, and thawed lemonade concentrate into a large mixing bowl. Stir gently to combine.

4. 4

   Slowly pour in the ginger ale, tilting the ladle or pouring down the side of the bowl to preserve as much carbonation as possible.

5. 5

   Finally, slowly pour in both bottles of champagne / prosecco. Stir just once or twice — very gently — to combine without losing the bubbles.

6. 6

   Add the ice ring (or a large block of ice or several cups of ice) to the mixing bowl. Float orange slices, cranberries, and fresh mint on top for a festive presentation.

7. 7

   Ladle into punch cups or wine glasses and serve immediately. Replenish champagne and ginger ale as needed to maintain bubbles throughout the party.