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christmas punch

(1 rating)
Victoria_Dumon avatar
Recipe by
Victoria Dumon
@Victoria_Dumon
Lodi, CA

Generally I am not a fan of punches but this got my attention. It was on All recipes site but of course it got tweaked. The problem was my punch bowl was way too small for the non-alcoholic contents. It was the best ever. This is gorgeous. Every drop drained and people still commenting!

(1 rating)
yield 6 -8
prep time 2 Hr
cook time 10 Min
method Refrigerate/Freeze

Ingredients For christmas punch

  • 2 bottle
    white zinfadel wine
  • 1 bottle
    asti spumanti sparkling champagne
  • 4 pt
    raspberry sherbet
  • 1 l
    ginger ale
  • 1 lb
    dry ice
  • 3-4 sprig
    fresh mint
  • 4 c
    fresh raspberries

How To Make christmas punch

  • 1
    Wash fresh mint leaves and place in Bundt pan and fill halfway with fresh water. Place in freezer.
  • 2
    Add raspberries and fill to an inch or so below top rim of Bundt pan.
  • 3
    Pour wine and champagne in punch bowl. Break off chunks of dry ice and add to punch. Add 2 cups raspberry sherbet.
  • 4
    Unmold ice ring and float in the bowl. Top off with ginger ale.
  • 5
    Keep adding ginger ale and sherbet as room allows. This ice ring could be altered seasonally=spring; mint and edible flowers, July=blueberries, raspberries, a little food coloring; the options are endless.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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