Ingredients
4
4 servings
- •rainbow sherbet, to taste
- •fresh raspberry, for pitcher and sherbet
- •6 oz fruit punch concentrate, thawed, half can
- •6 oz pink lemonade concentrate, or raspberry lemonade, thawed, half can
- •1 cup vodka
- •5 cups ginger ale, chilled
- •1 bottle champagne, chilled
- •fresh mint, optional
Instructions
- Using cupcake liners in a muffin tin, fill each with four to five raspberries.
- 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.
- Remove a sherbet scoop from the cupcake liner and place in a large mug.
- Fill halfway with punch.
- Finish with champagne. Garnish with fresh mint.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 491
- Carbohydrate: 56g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 53g
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