Boozy Bubbly Sherbet Punch

by Tasty


Makes as much as in the video

Rainbow sherbet ?
Fresh raspberries ?
6 oz (half can) fruit punch concentrate, thawed ?
6 oz (half can) pink/raspberry lemonade concentrate, thawed ?
1 cup vodka ?


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!


Boozy Bubbly Sherbet Punch


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