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!
1Wash fresh mint leaves and place in Bundt pan and fill halfway with fresh water. Place in freezer.
2Add raspberries and fill to an inch or so below top rim of Bundt pan.
3Pour wine and champagne in punch bowl. Break off chunks of dry ice and add to punch.
Add 2 cups raspberry sherbet.
4Unmold ice ring and float in the bowl. Top off with ginger ale.
5Keep 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.