Pineapple-Champagne Punch

Pineapple-Champagne Punch


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
Mint sprigs


  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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