Happy Birthday Sorbet Punch Food

RASPBERRY SHERBET PARTY PUNCH

Steps:

• Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
• In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
• Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.

CHRISTMAS SHERBET PUNCH

Steps:

• Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.

APPLE SORBET, SCOTCH AND SODA FLOAT

Steps:

• Divide the sorbet among 4 frozen highball glasses (2 scoops for each). Add 2 ounces of whiskey to each glass and top with club soda. Serve with a straw and a spoon.

BEE'S KNEES

Steps:

• Vigorously shake the gin, simple syrup and lemon juice over ice, and strain into a chilled cocktail glass. Garnish with the lemon peel.
• In a small saucepan over medium heat the honey and 1/2 cup water until incorporated and dissolved. Cool to room temperature before using.

RETRO RUM GINGER POMEGRANATE PUNCH

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.