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Champagne Punch I
"Simple and light. Wine and champagne punch. I never have any leftover." Original recipe yield: 26 (8 ounce) servings.
INGREDIENTS:
1/2 gallon raspberry sherbet
2 (750 milliliter) bottles champagne, chilled
1 (750 milliliter) bottle sweet red wine
1 (2 liter) bottle ginger ale, chilled
DIRECTIONS:
Place frozen sherbet in center of a large punch bowl and add champagne and sweet red wine. Stir gently (sherbet will keep ingredients cold and slowly dissolve.) Pour in ginger ale and serve.
Rating: 0/0
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