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88% would make again

Boozy Bubbly Sherbet Punch

featured in Creative Ways to Use Leftover Champagne

This content is intended solely for users of legal drinking age. Drink responsibly.

March 02, 2022
Boozy Bubbly Sherbet Punch

Ingredients

for 4 servings

  • rainbow sherbet, to taste
  • fresh raspberry, for pitcher and sherbet
  • 6 oz fruit punch concentrate (170 mL), thawed, half can
  • 6 oz pink lemonade concentrate (170 mL), or raspberry lemonade, thawed, half can
  • 1 cup vodka (240 mL)
  • 5 cups ginger ale (1.2 L), chilled
  • 1 bottle champagne, chilled
  • fresh mint, optional

Nutrition Info

  • Calories 491
  • Fat 0g
  • Carbs 56g
  • Fiber 0g
  • Sugar 53g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Using cupcake liners in a muffin tin, fill each with four to five raspberries.
  2. Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
  3. In a large pitcher, mix together the juice concentrates, raspberries, and vodka.
  4. Just before serving, mix in the ginger ale.
  5. Remove a sherbet scoop from the cupcake liner and place in a large mug.
  6. Fill halfway with punch.
  7. Finish with champagne. Garnish with fresh mint.
  8. Enjoy!

Related Recipes

Ingredients

for 4 servings

  • rainbow sherbet, to taste
  • fresh raspberry, for pitcher and sherbet
  • 6 oz fruit punch concentrate (170 mL), thawed, half can
  • 6 oz pink lemonade concentrate (170 mL), or raspberry lemonade, thawed, half can
  • 1 cup vodka (240 mL)
  • 5 cups ginger ale (1.2 L), chilled
  • 1 bottle champagne, chilled
  • fresh mint, optional

Nutrition Info

  • Calories 491
  • Fat 0g
  • Carbs 56g
  • Fiber 0g
  • Sugar 53g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Using cupcake liners in a muffin tin, fill each with four to five raspberries.
  2. Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
  3. In a large pitcher, mix together the juice concentrates, raspberries, and vodka.
  4. Just before serving, mix in the ginger ale.
  5. Remove a sherbet scoop from the cupcake liner and place in a large mug.
  6. Fill halfway with punch.
  7. Finish with champagne. Garnish with fresh mint.
  8. Enjoy!
Boozy Bubbly Sherbet Punch

Related Recipes

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