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Boozy Bubbly Sherbet Punch

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • rainbow sherbet, to taste
  • fresh raspberries, for pitcher and sherbet
  • 6 oz
    fruit punch concentrate, thawed, half can (175 mL)
  • 6 oz
    pink lemonade concentrate, or raspberry lemonade, thawed, half can (175 mL)
  • 1 cup
    vodka (235 mL)
  • 5 cups
    ginger ale, chilled (1.2 L)
  • 1 bottle champagne, chilled
  • fresh mint, optional

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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!
 

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