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Boozy Sherbet Punch

Recipe byDragonS

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)

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.




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