Wedding Punch

Directions

1. 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. 2
   Pour in a thin layer of ginger ale, and freeze until firm.
3. 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. 4
   Pour in remainder of ginger ale and freeze until firm.
5. 5
   Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).
6. 6
   Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.
7. 7
   If you freeze the base, let it thaw completely before making the punch.