Pink Punch Raspberry Sherbet (Print Version)

A crowd-pleasing pink punch combining raspberry sherbet, cranberry and pineapple juices with citrus notes.

# What You Need:

→ Punch Base

01 - 4 cups cranberry juice, chilled
02 - 2 cups pineapple juice, chilled
03 - 1 liter lemon-lime soda, chilled
04 - 1/2 cup fresh lemon juice

→ Sherbet and Fruit

05 - 1 quart raspberry sherbet
06 - 1 cup fresh raspberries
07 - 1 lemon, thinly sliced

# How to Make It:

01 - In a large punch bowl, combine the cranberry juice, pineapple juice, lemon-lime soda, and lemon juice. Stir gently to mix.
02 - Add scoops of raspberry sherbet to the punch, allowing them to float and slightly melt for a creamy texture.
03 - Garnish with fresh raspberries and lemon slices.
04 - Serve immediately in glasses, ensuring each serving has a bit of sherbet and fruit.

# Expert Hints:

01 -
  • The sherbet creates this magical creamy fizz that nobody can resist photographing
  • It comes together in literally ten minutes but looks like you planned it for days
02 -
  • Everything must be thoroughly chilled beforehand or the ice melts too fast
  • The sherbet will disappear quickly so serve within an hour of making it
03 -
  • Set the punch bowl on ice to keep it cold without diluting
  • Have an extra ladle ready because people will accidentally grab it

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