Cranberry Pineapple Sherbet Punch New Year’s Eve Recipe Main 1

Cranberry & Pineapple Sherbet Punch

Category

In this recipe, it's champagne punch meets sherbet punch in a delicious and easy batch cocktail for your New Year's Eve party, or just any day ending in Y. No judgment. This holiday cocktail is a yummy party punch for any time of year.

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email

Ingredients

 1 (750 ml) bottle brut champagne
 4 cups ginger ale
 1½ cups pineapple juice
 2 cups cranberry juice cocktail
 ½ cup triple sec
 1 cup cranberries
 1 cup pineapple chunks
 1 pint raspberry sherbert
Yields1 Serving
Prep Time10 minsTotal Time10 mins

Instructions

1

Line a baking sheet with parchment paper. Using an ice cream scoop, scoop out the raspberry sherbet onto the parchment, spacing the scoops apart. Place the baking sheet in the freezer for at least an hour.

2

In a large punch bowl, mix together the pineapple juice, cranberry juice, and triple sec. Slowly add the champagne and the ginger ale. This will preserve the bubbles, but is not necessary if you are a master at pouring.

3

Add in the cranberries and the pineapple chunks. While the chunks are easier, you can also cut the pineapple stars into slices of pineapple using a cookie cutter.

4

Remove the baking sheet from the freezer and add the scoops of sherbet to the punch bowl; carefully.

5

Enjoy!

Cranberry Pineapple Sherbet Punch New Year’s Eve Recipe 1

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email
JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 (750 ml) bottle brut champagne
 4 cups ginger ale
 1½ cups pineapple juice
 2 cups cranberry juice cocktail
 ½ cup triple sec
 1 cup cranberries
 1 cup pineapple chunks
 1 pint raspberry sherbert

Directions

1

Line a baking sheet with parchment paper. Using an ice cream scoop, scoop out the raspberry sherbet onto the parchment, spacing the scoops apart. Place the baking sheet in the freezer for at least an hour.

2

In a large punch bowl, mix together the pineapple juice, cranberry juice, and triple sec. Slowly add the champagne and the ginger ale. This will preserve the bubbles, but is not necessary if you are a master at pouring.

3

Add in the cranberries and the pineapple chunks. While the chunks are easier, you can also cut the pineapple stars into slices of pineapple using a cookie cutter.

4

Remove the baking sheet from the freezer and add the scoops of sherbet to the punch bowl; carefully.

5

Enjoy!

Cranberry Pineapple Sherbet Punch New Year’s Eve Recipe 1

Cranberry & Pineapple Sherbet Punch