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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