Raspberry, fruit punch!

0 likes 0 comments Recipe by Michele Poole

Rainbow sherbet
fresh Raspberries
6 oz (half can) fruit punch concentrate, thawed
6 oz (half can) raspberry lemonade concentrate thawed
1 cup vodka
5 cups ginger ale, chilled
1 bottle of champagne, chilled
fresh mint

1. Using a 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 2 hours)

2. In a large pitcher, mix together the juice concentrates, raspberries, and vodka. Just before serving, mix in the ginger ale.

3. To Serve: remove the 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!

drinks May 07, 2016 15:52

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Michele Poole
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67 years old
Swan River, Mb, Canada