1. Thinly slice 1 lemon and place the slices and mint sprigs in a bundt pan or circular cake pan.

2. Fill halfway with peach nectar and halfway with orange juice. Freeze until hardened, about 12 hours.

3. Just before party time, fill your punch bowl with the juice of 1 lemon, Woodbridge Pinot Grigio, Cook’s Champagne, peach nectar, orange juice, and ginger ale. Stir together.

4. Run the bundt pan under warm water to release the ice cube from the pan. Add it to the punch bowl and serve.