I make a solid holiday punch. It's become my signature thing, one I am happy to make for parties or for potlucks. It never fails and is so simple I am almost embarrassed to share. The formula is basically:

• one half gallon of ice cream or sorbet
• one bottle regular (or substitute diet) lemon-lime soda
• one bottle sparkling wine
• one handful berries

For this time of year, I do a Raspberry Sorbet with Prosecco and about a half cup of frozen raspberries.  When I make this one, I will pour in a half cup of Burgundy wine, too, because it sort of cuts the sweet and makes the punch such a gorgeous red color.

You must put the ice cream in first, then pour over the top of it, or the foaming and bubbles never really subsides and it ends up looking like you've floated a layer of shaving cream on your punch.  Stir gently if this does build up too much. 

You can pick up this recipe for a White Christmas Punch in our stores - it's part of our Holiday 2008 recipe collection. I haven't tried it myself, but I plan to make it for Christmas Eve this year.

White Christmas Punch

Ingredients:

• 2 cups sugar
• 1 cup water
• one 12-oz can of evaporated milk
• 1 Tbsp almond extract
• 1+1/2 gallons vanilla ice cream, softened
• 8 liters lemon-lime soda, chilled

Combine sugar and water in a saucepan. Cook over medium heat until the sugar dissolves, stirring constantly. Remove pan from heat. Add evaporated milk and almond extract. Allow to cool then pop in fridge to chill until ready to serve.

When you're ready to serve, combine milk mixture and reamining ingredients in a punch bowl just before serving, stirring to break ice cream into smaller pieces. Yields a little more than 3 gallons, so have the punch bowl ready!