Joy Wilson, aka Joy the Baker, has created this perfectly springy and bubbly brunch drink found in her book "Over Easy." The citrusy cocktail for a crowd perfectly combines the whimsy of sherbet we all know and love from childhood with the adult effervescence of a weekend morning Mimosa. The result is simple yet brilliant.
- 1 bottle (750 mL) dry Champagne, chilled
- 4 cups fresh orange juice, chilled
- 2 cups ginger ale, chilled
- 1 1/2 quarts orange sherbet
In a large punch bowl, gently stir together the Champagne, orange juice and ginger ale.
Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch.
Ladle into rocks glasses (which are easier to ladle into than Champagne flutes).