Boozy Bubbly Sherbet Punch

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

Instructions

1. 1

   Using cupcake liners in a muffin tin, fill each with four to five raspberries.

2. 2

   Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).

3. 3

   In a large pitcher, mix together the juice concentrates, raspberries, and vodka.

4. 4

   Just before serving, mix in the ginger ale.

5. 5

   Remove a sherbet scoop from the cupcake liner and place in a large mug.

6. 6

   Fill halfway with punch.

7. 7

   Finish with champagne. Garnish with fresh mint.

8. 8

   Enjoy!

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