Pineapple-Champagne Punch
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Pineapple-Champagne Punch
YIELD Makes 20 (4-ounce) servings
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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:
- 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.
This recipe appears in:
Punch
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