Boozy Bubbly Sherbet Punch
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Instructions
- 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!
Recipe from tasty.co
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Ingredients (8)
- •Rainbow sherbet
- •Fresh raspberries
- •6 oz (half can) fruit punch concentrate, thawed
- •6 oz (half can) pink/raspberry lemonade concentrate, thawed
- •1 cup vodka
- •5 cups ginger ale, chilled
- •1 bottle champagne, chilled
- •Fresh mint (optional)
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