Orange Blossom Punch

1/2 cup orange liqueur4 oranges, sliced about 1/2 inch thick1 bottle (750 ml) sweeter white wine (such as Riesling or Vouvray)2 cups orange juice 3/4 cup lemon juice1 cup sugar1 bottle good value sparkling wine1 quart orange, lemon or pineapple sherbetPineapple pieces, sliced lemons, strips of lemon or orange peel, optional garnishIn a shallow bowl, cover orange slices with liqueur and macerate overnight. Chill all liquids and serving pieces.A few hours before service, in a punch bowl combine chilled wine, orange juice, lemon juice and sugar. Stir until sugar dissolves and refrigerate until service.Just before service, add liqueur with fruit, sparkling wine and sherbet scoops; adjust to taste. Garnish glasses as desired.Serves 25.Ross Family