CHAMPAGNE PUNCH FOR A CROWD
4 bottles Champagne
8 bottles Ginger Ale
1 pt. raspberry sherbet (1 to 2)
1 ice mold filled with strawberries*
Fill an attractive mold with water (tap water may cause cloudiness) and strawberries. Freeze solid. At serving time place hot cloth around bottom and sides of mold, run knife around edges and remove.
Place ice mold in large punch bowl. Pour in 1 bottle of champagne and 2 bottles of ginger ale. Spoon in 1 pint raspberry sherbet (the sherbet should be icy cold but not frozen into a hard block or it will not blend). As more is needed, remember to pour in twice as much ginger ale as champagne. When ice has melted, add second pint raspberry sherbet, if desired. (This punch drew rave reviews at our 2001 Casino Night party).
© Barbara Deitch 2020