Pink Punch Raspberry Sherbet (Print Version)
A lively blend of cranberry, pineapple, and orange juices topped with creamy raspberry sherbet and fresh garnishes.
# 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 (optional)
06 - 1 cup fresh raspberries
07 - 1 lemon, sliced
08 - Fresh mint sprigs
# How-To Steps:
01 - In a large punch bowl, pour in cranberry juice, pineapple juice, lemon-lime soda, and orange juice. Stir gently until thoroughly combined.
02 - Just before serving, use an ice cream scoop to add rounded scoops of raspberry sherbet to the punch. Allow it to float on top and gradually melt, creating a creamy, frothy layer.
03 - Decorate with fresh raspberries, lemon slices, and mint sprigs if desired. Serve immediately in punch cups or glasses while cold.
# Expert Tips:
01 -
- The sherbet creates this gorgeous creamy layer that makes everyone think you spent way more time on it than you actually did
- It strikes this perfect balance between tart and sweet that keeps people coming back for just one more cup
02 -
- The sherbet melts faster than you expect, so add it at the absolute last moment for maximum drama
- Chilling everything beforehand means you don't need ice that would water down all those carefully balanced flavors
03 -
- Rinse frozen raspberries and scatter them in the bowl about thirty minutes before serving so they look perfect instead of frosty
- A ladle with a nice handle makes the whole experience feel more intentional and keeps drips off your tablecloth