Pumpkin Punch Recipe

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Step 1

1. In glass jar with tight fitting lid, stir3 rosemary sprigs and vodka; close jar with lid and let stand at room temperature 2 days.

Step 2

2. Line large plate with parchment paper; drop sherbet into 2-tablespoon mounds on prepared plate, cover with plasticwrap and freeze at least 1 hour or overnight.

Step 3

Remove and discard rosemary sprigs from jar. In large punch bowl, stir limeade, tonic water, sparkling water and rosemary vodka; add sherbet, cherries and remaining 3 rosemary sprigs. Makes about 6½ cups.

Nutrition Info

235 Calories; 0mg Cholesterol; 22mg Sodium; 35g Total Carbohydrate; 1g Dietary Fiber; 30g Sugar; 0g Protein.

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Ingredients

6 sprigs SE Grocers Naturally Better Organic Fresh Cut Rosemary1½ cups Rikaloff®Vodka2 cups SE Grocers Orange Sherbet1 can (12 ounces) frozen limeade1 cup Chek® Tonic Water, chilled1 cup SE Grocers Lime Flavored Sparkling Water, chilled16 SE Grocers Maraschino Cherries with Stems, frozen

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