A WEDDING PUNCH IN THE SOUTH ALMOST automatically implies plenty of champagne in a large crystal punch bowl. As for the other ingredients, the sky’s the limit, including highly colorful ice rings made with fruit juices, crushed fruits, and even colas, as well as citrus rinds, mint leaves, whole berries, and maraschino cherries floating around in the liquid. Some punches can be pretty outrageous. This particular punch is discreetly tame compared with others I’ve seen, and my only suggestion is that you try to use genuine French champagne.

Makes about 3 quarts

INGREDIENTS

• 2 cups orange juice (not from concentrate)
• 2 cups cranberry juice
• 1 cup fresh lemon juice
• 1 cup sugar
• Two 750-ml bottles champagne, chilled

INSTRUCTIONS

1. In a large pitcher, combine the orange juice, cranberry juice, lemon juice, and sugar.
2. Stir the mixture until the sugar dissolves.
3. Pour the mixture into a punch bowl.
4. Add the chilled champagne to the punch bowl.
5. Gently stir the punch until well blended.
6. Add a block of ice or an ice ring made in a Bundt pan to the punch bowl.
7. Ladle the punch into punch cups.