BOOZY BUBBLY SHERBET PUNCH RECIPE BY TASTY

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Boozy Bubbly Sherbet Punch Recipe by Tasty image

Here's what you need: rainbow sherbet, fresh raspberry, fruit punch concentrate, pink lemonade concentrate, vodka, ginger ale, champagne, fresh mint

Provided by Tasty

Categories     Drinks

Time 30m

Yield 4 servings

Number Of Ingredients 8

rainbow sherbet, to taste
fresh raspberry, for pitcher and sherbet
6 oz fruit punch concentrate, thawed, half can
6 oz pink lemonade concentrate, or raspberry lemonade, thawed, half can
1 cup vodka
5 cups ginger ale, chilled
1 bottle champagne, chilled
fresh mint, optional

Steps:

  • 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!

Nutrition Facts : Calories 491 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 53 grams

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