christmas punch

Name: Christmas Punch
Prep time: 2 h
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2 bottle(s) white zinfadel wine; 1 bottle(s) asti spumanti sparkling champagne; 4 pint(s) raspberry sherbet; 1 liter(s) ginger ale; 1 pound(s) dry ice; 3-4 sprig(s) fresh mint; 4 cup(s) fresh raspberries

(1 RATING)

61 Pinches

Victoria Dumon

Lodi, CA

Updated on Dec 27, 2012

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!

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prep time 2 Hr

cook time 10 Min

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

2 bottles white zinfadel wine
1 bottle asti spumanti sparkling champagne
4 pints raspberry sherbet
1 liter ginger ale
1 pound dry ice
3-4 sprigs fresh mint
4 cups fresh raspberries

How To Make christmas punch

Step 1

Wash fresh mint leaves and place in Bundt pan and fill halfway with fresh water. Place in freezer.

Step 2

Add raspberries and fill to an inch or so below top rim of Bundt pan.
Step 3

Pour wine and champagne in punch bowl. Break off chunks of dry ice and add to punch. Add 2 cups raspberry sherbet.
Step 4

Unmold ice ring and float in the bowl. Top off with ginger ale.
Step 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.
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