Classic sherbet punch may be a bit old-fashioned, but in the best way. It’s a very sweet nonalcoholic party drink, and it appeals to party-goers of all ages. It’s also a striking centerpiece to any party spread, from baby showers to holiday gatherings.
As a child, I spent every Christmas Eve at my grandma’s house, sampling the buffet table’s array of perfect party recipes: pigs in a blanket, pretzels, cookies. But the absolute best part of the spread? A big cut-glass punch bowl filled to the rim with sherbet punch. Huge scoops of pastel-colored sherbet floated on top, surrounded by gently hissing bubbles of soda pop. Ladling a big scoop into a mug was like the official start of the party.
To jumpstart any party, try our sherbet punch recipe. Here’s how to make it, with plenty of ideas for variations.
Ingredients for Sherbet Punch
- Fruit juice: Zippy citrus and fruit juices form the base of this sherbet punch recipe. Classic pineapple and orange juices are a crowd-pleasing flavor combination, and they taste great with most types of sherbet.
- Fruit concentrate: Thawed frozen concentrate is thicker and more syrupy than plain juice. It adds a delightful heft to the punch base. Limeade and lemonade together make for a tasty punch, but you may opt for just one flavor if you prefer.
- Sherbet: The crowning ingredient of punch bowl recipes, scoops of creamy, fruity sherbet float like colorful underwater flowers in the pastel punch. As the punch stands, the sherbet slowly dissolves, thickening the punch and giving each glass a pleasing mix of cool, frosty and creamy textures.
Directions
Step 1: Mix the fruit juices
In a large punch bowl, combine the pineapple juice, orange juice, limeade concentrate and lemonade concentrate.
Step 2: Add the ginger ale
Stir in the ginger ale. Be gentle, so as not to stir up too many bubbles.
Step 3: Float the sherbet
Add scoops of lemon or pineapple, lime and orange sherbet straight into the bowl. You may want to alternate scoops of each flavor to make for a colorful presentation. Sherbet punch waits for no man! Serve the punch immediately.
Sherbet Punch Variations
- Swap in another type of bubbles: Mellower fizzy sodas, such lemon-lime soda, would make for a milder-tasting punch.
- Experiment with fruit flavors: Don’t love orange juice? Not fond of pineapple? Take ’em out! The juices here taste great together, but you can play around with other flavors. Simply keep in mind the same overall ratio of fruit juice to thawed concentrate.
- Add a garnish: Sliced oranges, strawberries or pineapple (even canned) make for festive toppers.
- Add booze: A dash of neutral-flavored alcohol, such as vodka, adds a kick to sherbet punch. Proceed with caution to keep it away from any kids, and consider a separate booze-free punch bowl for kids so they don’t have to miss out.
How to Store Sherbet Punch
Sadly, sherbet punch does not keep well. The fizz of the ginger ale will go flat, and the creamy, frozen scoops of sherbet will dissolve entirely. If you’re serving sherbet punch for a smaller party, you may scale the recipe down. Either reduce every ingredient by the same ratio, or omit one or two flavors of sherbet. The punch will still taste delicious.
Sherbet Punch Tips
Can you make sherbet punch ahead of time?
Sherbet punch should be enjoyed immediately after it’s made. However, you can do some of the work in advance. Step 1, mixing all of the fruit juices, can be done a day in advance. Keep the juices in the fridge until ready to proceed with the recipe. Adding fizzy soda and sherbet must be done just before serving.
Can you make dairy-free sherbet punch?
Yes! Sherbet punch makes a delicious dairy-free dessert. Simply substitute dairy-free sherbet, if you can find it, or sorbet. Use whichever fruit flavors you enjoy. The punch may be slightly less creamy; if this is bothersome, reduce the amount of ginger ale slightly to thicken the punch.
