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Step 1: Ball raspberry sherbet into small balls onto cookie sheet.

Step 2: Freeze until ready to assemble.

Step 3: In punch bowl combine all liquid ingredients.

Step 4: Add frozen sherbet balls just before serving.

Step 5: Garnish with fresh mint and pomegranate arils if desired.


  • 2 pints Raspberry Sherbert
  • 2 cups Orange Juice
  • 2 cups Pomegranate Juice
  • 3 T Lemon Juice
  • 1 750L Non-Alcoholic Champagne
  • 1.5 C Ginger Ale
  • Pomegranate Arils, for garnish
  • Fresh Mint, for garnish

Recipe Created By:

Rhonda Peterson, Wine Specialist

Wall to Wall Wine & Spirits

Omaha, NE