Champagne Punch
A party punch of ginger ale, champagne, apricot brandy and rainbow sherbet, served with a frozen fruit ice mold that won't dilute it.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's champagne punch is a party classic: ginger ale, two bottles of champagne, apricot brandy and a quart of rainbow sherbet. Her secret is the ice mold, made with ginger ale and sliced fruit, so it never waters the punch down as it melts.
Ingredients
- Fruit for the ice mold: strawberries, cherries, pineapple or grapes
- 2 liters of ginger ale, plus more for the ice mold
- 2 bottles of champagne, chilled
- 1/2 cup apricot brandy
- 1 quart of rainbow sherbet
Instructions
- Ice mold. Slice fruit into a small to medium mold, fill it with ginger ale and freeze until solid.
- Punch. Fill a large punch bowl with the ginger ale, champagne, apricot brandy and sherbet.
- Serve. Stir gently, add the molded ice and serve.
Tips
- Sandra's ice mold: slice fruit such as strawberries, cherries, pineapple or grapes into a small to medium mold, fill it with ginger ale and freeze until solid. When it melts, it doesn't dilute the punch.
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