Boozy Bubbly Sherbet Punch

Boozy Bubbly Sherbet Punch

4.4(113)

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

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 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

How to Make It

1. Step
Using cupcake liners in a muffin tin, fill each with four to five raspberries.
2. Step
Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
3. Step
In a large pitcher, mix together the juice concentrates, raspberries, and vodka.
4. Step
Just before serving, mix in the ginger ale.
5. Step
Remove a sherbet scoop from the cupcake liner and place in a large mug.
6. Step
Fill halfway with punch.
7. Step
Finish with champagne. Garnish with fresh mint.
8. Step
Enjoy!

Tags

Contains AlcoholWooden SpoonMixing BowlCupcake PanIce Cream ScoopBBQFourth of JulyBig BatchEasyAmericanFreezerDrinksHappy Hour

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