1 1/4 c. sugar
1 1/2 lemons, juiced
1 c. burgundy wine
4 c. cranberry juice

Heat wine and sugar together in saucepan to dissolve sugar completely. Add lemon and juice. Allow to cool down and process in ice cream maker.

Or pour into bundt cake ring and freeze. When ready to serve allow to thaw slightly for easy unmolding. Unmold in punch bowl. Pour chilled champagne over. Will take at least 2 bottles for ring to float and look right. Makes festive and tasty punch for Thanksgiving and through the winter holiday season.