2 c. sugar
2 c. water
1 1/4 c. lemon juice
2 c. apricot nectar
1 (6 oz.) can frozen orange juice concentrate
3 c. unsweetened apple juice
2 c. unsweetened pineapple juice
2 qts. ginger ale
2 fifths champagne

Make a sugar syrup by boiling the sugar with the water for 1 minute. Cool. Add the lemon juice, apricot nectar, and orange, apple and pineapple juices to the sugar syrup. Chill. Pour over ice in punch bowl. Add ginger ale and champagne.