1 (12 oz.) can frozen cranberry juice concentrate, partially thawed
1 (12 oz.) can frozen pink lemonade concentrate, partially thawed
1 (12 oz.) can frozen limeade concentrate, partially thawed
1 (750 ml) bottle white wine, chilled
2 (750 ml) bottles champagne, chilled
1 1/2 liters club soda, chilled
1 1/2 liters ginger ale, (cranberry if you can find it)
1/2 cup fresh mint leaves, divided in half
1 lemon, sliced
1 (12 oz.) package fresh strawberries
The day before the party:
In a Bundt cake pan, pour the 12/ liter of club soda and the 1/2 liter of ginger ale. Arrange half the mint leaves, the lemon slices, and strawberries around the bottom of the cake pan and place in the freezer overnight.
The day of:
In a very large punch bowl, combine the juice concentrates, wine, champagne, club soda, and ginger ale. Lightly muddle the remaining mint leaves and stir in. Remove the frozen Bundt pan from the freezer and set it in a sink filled about an inch deep with warm water until the ice ring releases. Float the ice ring carefully in the punch bowl.