Friday, December 23, 2011

Hangar Hash: Prop Wash (Champagne Sherbert Punch)

Champagne Sherbert Punch
3 cups chilled pineapple juice
1 quart pineapple sherbert
1/4 cup lemon juice from concentrate
1 750-millilitre bottle chilled champagne

Combine pineapple and lemon juice. Just before serving, add sherbert and champagne. Stir gently. Makes 2 and a half quarts. For rosy punch, use raspberry sherbet and pink champagne.

Recipe by Leesa Oakes

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