Champagne Orange Punch

2 quarts orange juice
2 T. lemon juice
1/4 cup sugar
Orange slices and lemon slices
2 bottles champagne, chilled, 25 oz. each
Strawberries
Decorative Ice Ring and Orange Juice Cubes

Mix orange juice, lemon juice, sugar, and fruit in large bowl and
refrigerate. If your punch bowl fits in your refrigerator, it can be
used. Just before serving, add the chilled champagne and stir. Float
in the strawberries and some decorative ice. Serve in a lovely stemmed
glass with a strawberry floating on top. Makes 1 gallon punch and will
serve 12 generously.
To make decorative ice:
1. Freeze 1 quart orange juice in an ice cube tray. These ice cubes
will not dilute the punch.
2. Place 1 maraschino cherry in each compartment of an ice tray, fill
with orange juice or other juice and freeze.
3. Fill a ring mold with strawberries, lemon slices, orange slices or
other fruit. Half fill it with water, cover with foil and freeze. When
frozen fill mold with additional cold water and freeze again. This
will keep the fruit from floating to the top and melting into the
punch too soon. If fruit pops up, press it back into the mold when it
is partially frozen.
4. To unmold, dip mold into warm water for a few seconds and it will
easily slip out.