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<P>CHAMPAGNE SHERBET PUNCH<BR><BR>24 ounces pineapple juice<BR>2 ounces lemon juice<BR>One 750-ml. bottle champagne<BR>1 quart lemon, pineapple, or other flavored sherbet<BR><BR>* Prechill all ingredients. </P>
<P> Stir juices over large block / s of ice. </P>
<P> Just prior to serving gently stir in champagne and scoop in sherbet.</P>
<P>* Approximately 20 servings<BR><BR>(THE PERFECT COCKTAIL 중에서)<BR><BR><BR>Champagne Sherbet Punch<BR><BR>2 qt. lemon sherbet<BR>5 fifths iced brut Champagne<BR>1½ tsp. Angostura bitters<BR><BR>* Place lemon sherbet in prechilled punch bowl. </P>
<P> Pour Champagne over sherbet. </P>
<P> Add bitters. </P>
<P> Stir. </P>
<P> Refrigerate for 15-20 minutes.<BR><BR>(Seagram's BARTENDING GUIDE 중에서)<BR><BR><BR>Champagne Sherbet Punch<BR><BR>2 bottles dry champagne or sparkling wine (750 ml each)<BR>1 bottle chilled white wine<BR>1 qt. orange or raspberry sherbet<BR><BR>* 1. In a punch bowl, combine champagne or sparkling wine and white wine<BR> 2. Add a block of ice<BR> 3. Add scoops of sherbet<BR><BR>(THE COMPLETE BARTENDER 중에서)<BR><BR><BR>Champagne Sherbet Punch<BR><BR>(serves 10-12)<BR><BR>1 qt frozen lemon sherbet<BR>2 fifths chilled champagne<BR>3/4 tsp Angostura bitters<BR>slices of lemon<BR><BR>* Pour champagne over sherbet in a chilled punch bowl. </P>
<P> Add bitters and stir. </P>
<P> Garnish with lemon slices. <BR><BR>Variation : substitute pineapple sherbet for the lemon and garnish with slices of pineapple.<BR><BR>(International BARTENDER'S Guide 중에서)</P>
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