Easter Brunch Punch

What You'll Need:

• 1 (12-ounce) can frozen orange juice concentrate, thawed
• 1 (12-ounce) can frozen lemonade concentrate, thawed
• 3 cups pineapple juice
• 2 cups peach nectar
• 1 (1-liter) bottle ginger ale
• 5 cups ice cubes
• Orange, lemon, and pineapple slices for garnish

What To Do:

1. In a large punch bowl, combine orange juice and lemonade concentrates, and pineapple juice and peach nectar; stir until well combined.
    
2. Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top, and serve immediately.

Notes

• If you prefer an alcoholic version, substitute 1 (750-ml) bottle of champagne for the ginger ale.