Boozy Bubbly Sherbet Punch
featured in Creative Ways to Use Leftover Champagne
This content is intended solely for users of legal drinking age. Drink responsibly.
88% would make again
Under 30 minutes
Under 30 minutes
Ingredients
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
- Calories 491
- Fat 0g
- Carbs 56g
- Fiber 0g
- Sugar 53g
- Protein 0g
Estimated values based on one serving size.
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Preparation
- Using cupcake liners in a muffin tin, fill each with four to five raspberries.
- 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.
- Remove a sherbet scoop from the cupcake liner and place in a large mug.
- Fill halfway with punch.
- Finish with champagne. Garnish with fresh mint.
- Enjoy!
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