Pumpkin Punch

INGREDIENTS

6 sprigs rosemary

1½ cups vodka

2 cups orange sherbet

1 can (12 ounces) frozen limeade

1 cup tonic water, chilled

1 cup lime-flavored sparkling water, chilled

16 maraschino cherries, frozen 


INSTRUCTIONS 

1. In glass jar with tight fitting lid, stir 3 rosemary sprigs and vodka; close jar with lid and let stand at room temperature 2 days.


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


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.


Approximate nutritional values per serving (¾ cup): 235 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 22mg Sodium, 35g Carbohydrates, 1g Fiber, 0g Protein.

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