Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!
Let 2 pints sorbet stand at room temperature until soft enough to be easily scooped, about 10 minutes. Arrange lemon and lime slices around sides of a small (8-cup) metal tube or Bundt pan or freezer-safe bowl. Scoop softened sorbet into pan, packing citrus slices against sides; smooth top. Cover with plastic wrap and freeze until firm, about 5 hours.
When ready to serve punch, pour gin into a large chilled punch bowl, and add remaining 1 pint sorbet. Mash sorbet with a spoon to incorporate with gin; add frozen citrus ring to bowl. Gently pour Champagne around inside of bowl; stir gently to combine with gin mixture. Garnish with maraschino cherries. Place ladle in bowl, and allow guests to serve themselves.
Punch ring can be made up to 1 week ahead.
I'm confused by the frozen citrus ring part, do you just set it in with the rest of the mixture and allow it to slowly melt? do you mix to combine with the other ingredients?