Makes 20 (4-ounce) servings
|1||quart pineapple sherbet|
|1||quart unsweetened pineapple juice, chilled|
|1||bottle (750 mL) dry champagne, chilled|
|2||fresh or canned pineapple slices, each cut into 6 wedges|
- Process sherbet and pineapple juice in blender until smooth and frothy. Pour into punch bowl. Stir in champagne.
- Float pineapple wedges in punch in groups of 3 or 4 to form flowers; garnish with mint sprigs. Serve immediately.
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