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This Boozy, Bubbly Sherbet Punch Is Totally A Happy-Hour Delight

Where's my glass?

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Get into how this delicious drink is made:

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INGREDIENTS

Rainbow sherbet

Fresh raspberries

6 oz (half can) fruit punch concentrate, thawed

6 oz (half can) pink/raspberry lemonade concentrate, thawed

1 cup vodka

5 cups ginger ale, chilled

1 bottle champagne, chilled

Fresh mint (optional)

PREPARATION

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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