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Recipe Servings: 12 Description: I typically use Ste. Genevieve Blush wine for this recipe. Allergens: Animal, Apple, Brewers yeast, Citrus, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Ginger, Grape, Miscellaneous, Orange, Pineapple, Spices, Strawberry, Sugar, Sulfites, Yeast Ingredient List:

Qty	Name
1 12-oz. can	Hawaiian punch , frozen then thawed
1 6-oz can	frozen orange juice , thawed
6 cups	water , chilled
1 quart	raspberry sherbet
2 quarts	ginger ale , chilled
1 quart	strawberries , optional
1 bottle	Rose wine , optional

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Instructions: Mix Hawaiian punch with orange juice and water. Chill. Just before serving, add sherbet and blend with rotary beater. Pour into punch bowl. Pour ginger ale down side of bowl to retain bubbles. Add rose wine. Stir gently. Float whole or sliced strawberries and ice mold on top.
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Miscellaneous: Created: March 24th, 2007
Last Updated: June 23rd, 2007
Source of Recipe: Mother
Filed Under: Drinks




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