Ingredients
- Servings: 20
- 1 (2 quart) can pineapple juice
- 1 (2 liter) bottle ginger ale
- 1 (750 ml) bottle champagne
- 1 quart raspberry sherbet
- ice (about 20 cubes, or so)
Recipe
- 1 fill punch bowl with ice.
- 2 add pineapple juice and about 10 scoops of sherbet.
- 3 add champagne and ginger ale.
- 4 stir and serve!
- 5 (replenish sherbet as it dissolves, as needed).
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