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Food and Recipe Boozy Sherbet Punch

Discussion in 'Lifestyle & Healthy Living' started by Yours, Apr 2, 2016.

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    Boozy Sherbet Punch

    Rainbow Sherbet
    Fresh raspberries
    6 ounces (half can) fruit punch concentrate/thawed
    6 ounces (half can) pink/raspberry lemonade concentrate /thawed
    1 cup vodka
    5 cups ginger ale/chilled
    1 bottle champagne/chilled
    Fresh mint (optional)

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

    To serve: Remove a sherbet scoop from the cupcake liner and place in a large mug. Fill halfway with punch and finish with champagne. Garnish with fresh mint. Enjoy!

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