That Time I Made Sherbet Punch for the Whole Block
Okay, story time: The very first time I made sherbet punch was for my neighbor's summer potluck (the one where Sue brought her infamous potato salad—don't get me started). I wasn't sure if anyone even liked punch anymore, but I was in a hurry and, let's be honest, it looked pretty in the bowl. Turns out, not only did people ask for seconds—one kid (I think it was Alex?) ended up using the ladle as a makeshift spoon and tried to eat the sherbet plain. Honestly, we still laugh about that.
Why You'll Love This Sherbet Punch—At Least, I Do
I make this punch whenever I need something that looks impressive but is secretly super easy. My kids go nuts for the crazy neon colors (sometimes a little too excited, if we're being real). The best part: you kinda can't mess it up. Once, I forgot to chill the soda and just tossed in a load of ice—worked just fine (okay, maybe a little watery at the end, but who's counting?). Plus, it gives you an excuse to eat sherbet pre-dinner. I call that winning!
Here's What Goes in (Substitutions Welcome!)
- 1 tub (2 quarts or so) rainbow sherbet – I sometimes go with orange or lime if that's all I've got; honestly any sherbet works, but my grandmother swore by that classic rainbow mix
- 2 liters lemon-lime soda – 7UP, Sprite, whatever—store brand's fine (just finished off a 2-pack of Aldi's version and it was spot on)
- 1 can (46 oz) pineapple juice – I always buy the big can, but fresh pineapple juice is a nice upgrade if you’ve got time and a juicer (I… usually don’t)
- 2 cups orange juice – I use whatever's on sale, but no-pulp is less weird looking in the punch bowl
- Optional: Sliced citrus fruits, maraschino cherries, or those weirdly red cocktail cherries if you’re feeling fancy or have a kid audience
- Optional: Ginger ale instead of lemon-lime soda for a spicier kick; once I tried a splash of club soda by accident (not recommended, just tastes diluted)
How I Actually Make It (Warts and All)
- Start by scooping the sherbet into a big ol’ punch bowl. Or a salad bowl if you can’t find the fancy one your aunt lent you (ask me how I know). I go for big, messy scoops—precision isn’t really a thing here.
- Pour in the pineapple juice, then the orange juice, and finally, gently add the lemon-lime soda. (This is where I usually sneak a spoonful. Quality control, right?)
- Give it a gentle stir—just enough to swirl things together. Don't worry if it looks like a mad science experiment right now; it always settles down.
- Toss in your optional extras: citrus slices, cherries, even a handful of frozen grapes if you’re feeling wild. Stir once more—but not too much, or it'll go flat fast.
- Serve right away! If you wait too long, it just turns into...sherbet soup. Not terrible, but not quite as magical. (But hey, I'm not judging if you eat it with a spoon later on.)
Notes from a Sometimes-Clumsy Cook
- I once tried using ice cream instead of sherbet—funny story, it just turned the whole thing milky and kind of sad.
- Store-brand soda really does taste fine, unless you’re a cola snob (my husband is; I keep Sprite on hand just for peace at parties).
- Sherbet melts faster than you think—add it last, and don’t wander off to answer emails during assembly. Or text. Or TikTok.
Experimental Variations (Some Better Than Others)
- Ginger Ale instead of lemon-lime soda—seriously zippy, my uncle Jim called it "dangerously good."
- Mixed berries tossed in for color—tasted great, but they all sank. Looks weird, but tastes fine.
- I once tried cranberry juice instead of pineapple. Let’s just say I wouldn’t do that again. Too tart, and the color was, well, a bit muddled. Maybe that's just me.
If You Don’t Have a Huge Punch Bowl...
No punch bowl? No problem. I’ve used mixing bowls, big pots, and once, a cleaned-out salad spinner (not my proudest moment, but hey, it worked). As long as it holds liquid and fits in your fridge, you’re golden.
How I (Rarely) Store Sherbet Punch
I hear you can cover and refrigerate leftovers for a few hours, though, in my house, punch doesn’t make it past one round, let alone a day. If it survives, give it a quick stir before serving again—the fizz will be mostly gone, but the flavors meld nicely. Actually, I think it tastes kind of nice the next morning, but...maybe that's just me again.
How We Serve Ours (And a Weird Family Tradition)
I always save a few citrus slices and top each cup with a cherry. My kids insist on straws, sometimes those curly crazy ones. I’ve noticed older guests prefer it with ice cubes in the glass, not the bowl, so they can control the "dilution". And since 2019, whenever my cousin Jeff is around, he plops in gummi bears—which, I admit, is surprisingly tasty, in a sort of why-does-this-work way.
What Not to Do—You’ve Been Warned
- Don’t rush the stirring or you’ll get a foamy mess (I did once and honestly regretted it—looked like a science fair volcano)
- If you’re doubling the recipe, work in batches. I learned that the sticky way, when our kitchen floor turned into an impromptu slip-n-slide. Not ideal.
- Don’t try and prep this too early; sherbet turns watery about as fast as you can say "party foul"
FAQ: Real Questions, Real Answers
- Can I use ice cream instead of sherbet?
Well, you can, but truthfully, I did once and everyone just kept fishing out sad clumps of vanilla. It’s not as refreshing. - Should I chill the juices first?
Absolutely, if you remember! On the other hand, I’ve just dumped everything in at fridge-temp and the ice cubes did the heavy lifting. You do you. - Can I make sherbet punch alcoholic?
You bet—just add a cup or two of vodka, or even prosecco. Makes for a dangerously good adult punch. This liquor.com article has some fun ideas if you're feeling fancy. - What's the best sherbet flavor?
Honestly, it’s a free-for-all. Rainbow is classic, but orange is zesty. Lime is...green (don't @ me). - Do I really need a ladle?
I say yes, mostly because pouring punch is a hot mess without one. But, I mean, a big mug or even a measuring cup works in a pinch.
Or you can check out some affordable ladle options at Target—I found my last one there!
Oh, and once, in a fit of absent-mindedness, I stirred with a wooden spoon and forgot to wash it first. My husband claims he tasted hints of spaghetti in the punch, but to this day I think he's making that up. Anyway, learn form my mistakes and double-check your tools, eh?
If you try this, let me know with a photo or tag! Need more party recipes? I swear by Simply Recipes' punch guide for last-minute inspiration.
Ingredients
- 2 quarts rainbow sherbet
- 2 liters lemon-lime soda, chilled
- 1 quart pineapple juice, chilled
- 1 cup orange juice, chilled
- ½ cup grenadine syrup
- 1 cup sliced strawberries
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
Instructions
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1Place scoops of rainbow sherbet into a large punch bowl.
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2Pour chilled lemon-lime soda, pineapple juice, and orange juice over the sherbet.
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3Slowly drizzle grenadine syrup for a colorful effect.
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4Add sliced strawberries, orange rounds, and lemon rounds to the punch for garnish.
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5Stir gently and serve immediately with a ladle.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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