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Pineapple-Champagne Punch


Pineapple-Champagne Punch

Pineapple-Champagne Punch

Yield

Makes 20 (4-ounce) servings

Ingredients

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
Mint sprigs

Preparation

  1. Process sherbet and pineapple juice in blender until smooth and frothy. Pour into punch bowl. Stir in champagne.
  2. Float pineapple wedges in punch in groups of 3 or 4 to form flowers; garnish with mint sprigs. Serve immediately.

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