Low Sodium Champagne Punch

Total time4 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

12 servings

For the ice ring

2 cups pineapple juice, chilled
Dole 100% Pineapple Juice Libbys Pineapple Juice - 64 Fl. Oz.R.W. Knudsen Family Organic Just Pineapple Juice, 32 fl oz Libby's All Natural 100% Pineapple Juice 4Pk Kroger Frozen 100% Pineapple Juice
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1 cup orange juice, chilled
½ cup maraschino cherries, drained
½ cup fresh or frozen raspberries

For the punch

1 cup pineapple juice, chilled
1 cup orange juice, freshly squeezed and chilled
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup simple syrup
1 pint (2 cups) raspberry or orange sherbet
2 bottles (750 ml each) champagne or dry sparkling wine, well chilled
1 can (12 oz) ginger ale or lemon-lime soda, well chilled

For serving

orange slices, for serving (optional)
fresh mint sprigs, for serving (optional)

Instructions

1
Make the ice ring at least 4 hours (or up to 24 hours) before serving. Arrange the maraschino cherries and raspberries in the bottom of a bundt pan or ring mold. Pour the 2 cups pineapple juice and 1 cup orange juice over the fruit, then freeze until completely solid.
2
When ready to serve, combine the remaining 1 cup pineapple juice, 1 cup orange juice, lemon juice, and simple syrup in a large pitcher and stir until the syrup is fully dissolved.

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