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Boozy Bubbly Sherbet Punch

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Published on Apr 1, 2016

RECIPE:

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 4-5 raspberries and top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least 2 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!


Music provided by Warner Chappell Inc. Used with permission

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