Champagne Sorbet Punch

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3 cups chilled pineapple juice
1/4 cup lemon juice
1 quart pineapple sorbet
1 (750 ml) bottle champagne or sparkling wine, chilled

In a punch bowl, combine juices. Just before serving, scoop sorbet into punch bowl and add champagne. Stir gently. Punch will be very frothy. Serve before sorbet melts completely.

Note: You can use any flavor sorbet, but choose something that is white or yellow in color to maintain the champagne color of the punch. If you don't mind it being pink, then choose any flavor you want, and you can even use pink champagne.

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