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

    Where's my glass?

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    Boozy Sherbet Punch

    Get into how this delicious drink is made:

    View this video on YouTube

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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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