In a large pitcher, stir together lemonade, ginger ale and triple sec. Pour into a set of freezer-safe food storage containers. Freeze overnight.

15-20 minutes before serving, remove containers from freezer and allow to cool slightly. With a fork or wooden spoon, break up the frozen slush into pieces. Place in an Anchor Hocking Punchbowl. Pop the pink champagne and pour into the punch bowl. Use a wooden spoon to mash the frozen bits and make the drink slushy. Serve in stemless wine glasses, garnished with a sprig of mint.

2 (32 oz) bottles organic pink lemonade

1 (2 L) bottle ginger ale

1 cup triple sec

3 bottles pink champagne

Fresh mint sprigs for garnish