Portly Punch

December 2011
Portly Punch

by 1 people

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Makes: 12 servings

Prep: 10 mins

  • 10 scoops of sorbet
  • 3 cups ruby port
  • 3 cups gin
  • 1 tablespoon agave syrup
  • 1/2 teaspoon angostura bitters
  • 1 liter chilled club soda
  1. Using a 2-inch (standard) ice cream scoop, place 10 scoops of sorbet (from a 1-pint container) on a small, parchment-lined baking sheet or large plate. Freeze until solid, about 1 hour. In a punch bowl, combine 3 cups ruby port, 3 cups gin, 1 tbsp. agave syrup and 1/2 tsp. angostura bitters. Just before serving, pour in 1 liter chilled club soda and float the sorbet scoops on top.