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Boozy Sherbet Punch
INGREDIENTS
Rainbow Sherbet
Fresh raspberries
6 ounces (half can) fruit punch concentrate/thawed
6 ounces (half can) pink/raspberry lemonade concentrate /thawed
1 cup vodka
5 cups ginger ale/chilled
1 bottle champagne/chilled
Fresh mint (optional)
PREPARATION
Using cupcake liners in a muffin tin, fill each with four to five raspberries and top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
In a large pitcher mix together the juice concentrates, raspberries, and vodka. Just before serving mix in the ginger ale.
To serve: Remove a sherbet scoop from the cupcake liner and place in a large mug. Fill halfway with punch and finish with champagne. Garnish with fresh mint. Enjoy!
buzzfeed
Boozy Sherbet Punch
INGREDIENTS
Rainbow Sherbet
Fresh raspberries
6 ounces (half can) fruit punch concentrate/thawed
6 ounces (half can) pink/raspberry lemonade concentrate /thawed
1 cup vodka
5 cups ginger ale/chilled
1 bottle champagne/chilled
Fresh mint (optional)
PREPARATION
Using cupcake liners in a muffin tin, fill each with four to five raspberries and top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
In a large pitcher mix together the juice concentrates, raspberries, and vodka. Just before serving mix in the ginger ale.
To serve: Remove a sherbet scoop from the cupcake liner and place in a large mug. Fill halfway with punch and finish with champagne. Garnish with fresh mint. Enjoy!
buzzfeed