Pink Punch with Raspberry Sherbet (Print Version)
A fruity pink punch featuring cranberry, pineapple, citrus, and creamy raspberry sherbet for lively gatherings.
# What You Need:
→ Punch Base
01 - 4 cups cranberry juice, chilled
02 - 3 cups pineapple juice, chilled
03 - 2 cups lemon-lime soda, chilled
04 - 1 cup orange juice, chilled
→ Sherbet
05 - 1 quart (4 cups) raspberry sherbet
→ Garnish
06 - 1 cup fresh raspberries
07 - 1 lemon, sliced
08 - Fresh mint sprigs
# How to Make It:
01 - In a large punch bowl, pour cranberry juice, pineapple juice, lemon-lime soda, and orange juice. Stir gently to combine without losing carbonation.
02 - Using an ice cream scoop, add rounded scoops of raspberry sherbet to the punch just before serving. Allow sherbet to float and gradually melt, creating a creamy, frothy layer.
03 - Decorate the punch bowl with fresh raspberries, lemon slices, and mint sprigs if desired. Ladle immediately into punch cups or glasses.
# Expert Hints:
01 -
- Its incredibly showy but takes literally ten minutes to throw together
- The sherbet creates the most beautiful swirly pattern that makes people gasp
02 -
- I once served this at an outdoor wedding in August and the sherbet melted completely flat within twenty minutes
- Adding the soda last keeps those bubbles fresh and fizzy instead of going flat instantly
03 -
- Chill your punch bowl in the freezer for 30 minutes before starting
- The colder everything is the slower the sherbet melts