A celebratory and easy-to-make party punch featuring a bubbly mix of champagne, ginger ale, and fruit juices, all topped with festive scoops of orange sherbet.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (6 oz) can | Hawaiian Punch Concentrate, thawed |
| 1 Quart (4 cups) | Orange Juice or Pineapple Juice, chilled |
| 1 Quart (4 cups) | Dry Ginger Ale, chilled |
| 1 Bottle (750ml) | Champagne, chilled |
| As Needed | Orange Sherbet |
| As Needed | Orange Slices (for garnish) |
Instructions
- In a large punch bowl, combine the thawed Hawaiian punch concentrate and one quart of orange juice (or pineapple juice). Stir until well mixed.
- Just before serving, gently pour in the chilled ginger ale and the chilled bottle of champagne. Stir gently once or twice to combine.
- Add several large scoops of orange sherbet to float on top of the punch.
- Garnish with fresh orange slices and serve immediately while it is cold and bubbly.
