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READY IN 5 mins

New Year's Champagne Punch

Read Reviews (46)

"A very pleasing alcoholic punch to start a party going. It is colorful and tastes delicious." — Owen L.Falk

Ingredients Edit and Save

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Original recipe makes 35 - (6 ounce) servings Change Servings

1 quart orange sherbet
2 quarts fresh orange juice

1 (2 liter) bottle ginger ale, chilled
2 (750 milliliter) bottles champagne, chilled

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Directions

Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

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PREP 5 mins
READY IN 5 mins

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Very easy and quite popular at the office party today. I substituted cranberry juice cocktail for most of the OJ, and added about 1/3 c. of peach schnapps and one orange thinly sliced and each slice quartered to the punch bowl. 2 colleagues asked for the recipe. Next time I'll try it with the Edy's orange sherbet/vanilla ice cream instead of straight sherbet.

—yvetteski

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Most Helpful Critical Review

Jan 09, 2008

It was ok, though I was a bit disappointed. Seemed like a sweeter version of a Mimosa. Probably won't make it again.

—Nori

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53 Ratings

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Nov 17, 2006

Very tasty punch and enjoyed by many, but it was quite 'frothy'--I had to constantly peel the foam from the top. I also added frpzen strawberries (highly recommended) and a portion of cranberry juice which makes the mixture less orange'y'.

—TypeA

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Dec 27, 2004

Excellent punch! I added a package of frozen strawberries to keep it chilled and it was also good. Will definitely make it for this New Year's again!

—LUVMY2KIDS

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Jan 07, 2004

Very delicious and easy! I made a few changes. I'm not completely crazy about all orange tastes so I added strawberries and more champagne. In addition, to make it more fruity, I added (believe it or not) fruit punch juicey packs (2) of them. That really gave it good "tang". I mixed all the ingredients an hour prior to serving (minus the sherbert). I let it get cold in the refrigerator. The reason I mixed it an hour prior is because I wanted the champagne to get soaked in by the strawberries. Awesome recipe and so flexible.

—NUMTEN

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Dec 07, 2003

Served this at a bridal shower, and it was a big hit. Received several requests for the recipe.

—KRISTILEO

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Dec 07, 2003

MY MOM MADE THIS FOR CHRISTMAS EVERY YEAR WHEN I WAS SMALL . I HAVE BEEN LOOKING FOR THIS RECIPE FOR YEARS! IT IS WONDERFUL!

—CKAYAL2000

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Dec 31, 2003

This is always a hit for every occasion I serve it. Everyone keeps filling their cup and asks for the recipe. How simple and satisfying!!