Pineapple-Champagne Punch
by the Editors of Easy Home Cooking Magazine
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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.
This recipe appears in: Punch