Fruited Champagne Punch

FRUITED CHAMPAGNE PUNCH

6 cups orange juice, chilled
1 cup water
1/2 lb. seedless grapes
1 orange, sliced
1 pint fresh strawberries, hulled and halved, if large
1 bottle (48 oz.) Hawaiian guava drink, chilled
1 bottle (750 ml) dry champagne, chilled
Fresh mint

Day before serving: In pitcher, combine 2 cups orange juice with the water. Pour 2 cups orange juice mixture into a 3 cup ring mold. Reserve remaining orange juice mixture. Freeze mold until firm - about 3 hours. Arrange grapes, orange slices and strawberries around top of mold. Fill with reserved orange juice mixture; freeze. In a 6 quart punch bowl, combine remaining 4 cups orange juice and the guava drink. Just before serving, stir in champagne. Unmold ice ring; float fruit side up on punch. Garnish with mint. Makes 24 servings.