Sparkling Punch

In this sparkling punch recipe, tangy pink lemonade is combined with tart cranberry juice to create an irresistible sweet and sour combination. Add some bubbles mixed with soda and garnish with a few sprigs of fresh mint to mark the season.
Combine the lemonade concentrate and cranberry juice cocktail in a large jug. Cover and refrigerate for at least 1 hour or up to 24 hours. Just before serving, add the soda. Decorate if desired.Champagne Punch: Replace the soda with 1 750 ml bottle of dry champagne or sparkling wine and 1/4 cup of orange liqueur; continue cooking as directed.Note: For testing purposes only, we used Cointreau to make orange liqueur.