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90% would make again

Boozy Bubbly Sherbet Punch

featured in Creative Ways to Use Leftover Champagne

Under 30 min

Under 30 min


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

Shop ingredients with
    Calories 491
    Fat 0g
    Carbs 56g
    Fiber 0g
    Sugar 53g
    Protein 0g

Estimated values based on one serving size.


  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!