Pink Punch Raspberry Sherbet (Print Version)
A vibrant pink punch with raspberry sherbet and sparkling citrus, perfect for parties and celebrations.
# 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 Steps:
01 - In a large punch bowl, combine the cranberry juice, pineapple juice, lemon-lime soda, and lemon juice. Stir gently to mix without losing carbonation.
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 Tips:
01 -
- It looks absolutely stunning in a glass bowl, like something from a magazine but takes zero skill
- The sherbet slowly melts into the juice creating this incredibly creamy swirly effect that people can't stop talking about
02 -
- I once made this four hours ahead and the sherbet completely dissolved into a thin pink soup—serve within 30 minutes for the best texture
- Cold ingredients are non-negotiable here because room temperature soda goes flat instantly and ruins the magic
03 -
- Let the sherbet sit on the counter for 5 minutes before scooping—it makes perfect mounds instead of jagged chunks
- Double the recipe for large gatherings because people will go back for seconds and thirds