Pre-mix vodka, cassis, white grape juice, fresh lemon juice, fresh orange juice and simple syrup in a large container, cover and refrigerate until ready to serve (at least 3 hours, preferably over night). Transfer to a large punch bowl, add one pint each frozen blackberries and raspberries, 2 to 3 small oranges and lemons thinly sliced and quartered, fruit ice mold and chilled champagne just prior to serving. Serve in punch cups. Makes 24 servings. To make fruit ice molds, I use a Bundt cake pan. I begin by filling it ¼ full of water and add red raspberries, blackberries, orange and lemon wheels. I allow it to freeze and add another layer, and so on, until it is full.
