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Ice Garden

4 750 ml bottles pink Champagne
2 750 ml bottles white zinfandel
4 6 oz cans frozen pink lemonade concentrate
1 cup sugar
1 qt raspberry sherbert
 6 cups strawberries
ice block
orange and lemon slices

Combine zinfandel, thawed lemonade concentrate, sugar and strawberries in punchbowl or large pitcher. Stir until sugar is dissolved. Add ice and sherbert. Stir. Pour in champagne. Stir gently. Decorate bowl with fruit slices. (Makes 50 four-ounce servings).

Submitted by: Editor, cocktail.com, Key Largo, Florida