(This post was originally published June 28, 2013 but has been updated in May 2018 with new photos.)
Perfect for summer parties, this easy and refreshing raspberry sherbet punch can be whipped up in less than 5 minutes with just three store-bought items! Simply throw the ingredients into a big punch bowl and it’s ready to drink in no time. Perfect for summer parties, holidays, wedding showers, or themed baby showers!
Nothing says summer to me more than ice cream, smoothies, and summer drinks. It gives me an excuse to whip out my collection of colorful straws and sip on sweet bliss. One of my absolute favorite summer drinks is this raspberry sherbet punch. It’s actually a punch my family makes every Christmas Eve, but it’s just way too good to contain to one day a year. It’s super-duper easy to make, and it gives me a little taste of Christmas every time I make it.
Perfect for parties (hello, 4th of July), this non-alcoholic raspberry sherbet punch is guaranteed to please a crowd of all ages. My picky plain-jane siblings drink this stuff up like it’s nobody’s business. That punch bowl never stays full for more than 30 minutes at our house, and we usually end up refilling it before the night is over. Between this recipe and my other sherbet punch favorites like orange sherbet punch, pink strawberry sherbet punch, and lime sherbet punch, there’s never a shortage of sweetness around these parts.
With three ready-to-go ingredients, this is the type of punch that can be made in less than five minutes. Raspberry Sherbet, Lemon Lime Soda, and Fruit Punch Juice are all you need to make this beauty. You throw the three simple ingredients into a big punch bowl, and it’s ready to drink in no time. Or you can create an easy DIY Punch Bar by pre-scooping the sherbet in mason jars and allowing your guests to add the mix-ins themselves!
Ingredients for Raspberry Sherbet Punch
- Raspberry Sherbet Ice Cream
- Lemon Lime Soda, Chilled (Diet Sprite, 7Up, etc.)
- Fruit Punch Juicy Juice, Chilled
- Optional: Fresh Raspberries for Garnishing
- To Serve: Large Punch Bowl with Ladle
How to Make Raspberry Sherbet Punch:
Step 1: Scoop Sherbet
Use a large ice cream scoop to scoop the sherbet into balls. If making for a crowd, I suggest freezing half of the scoops until you’re ready to serve so that you have some frozen ones in there to keep things cold. (So to recap: half the scoops will get mixed in the bowl right away, the other half will be added later.)
Tip: To create individual servings, simply scoop 2-3 scoops of sherbet into a cup or mason jar using my DIY punch bar method, mix together the soda and juice in a large pitcher, then allow guests to pour that mixture on top of the sherbet when they’re ready to enjoy.
Step 2: Fill Punch Bowl
Add half of the sherbet scoops to the punch bowl then pour in the lemon lime soda and fruit punch. Use a large spoon or the punch bowl’s scoop to help break apart the scoops so that they melt down with the liquid.
Step 3: Top It Off
Once mixed together and you’re ready to serve, gently place the remaining half of the scoops on top so that they float. Add in fresh raspberries, if desired.
Step 4: Serve
Allow each guest to serve their own by placing 9oz cups or mason jars next to the punch bowl. For an added touch, you can have a bowl of basil leaves or mint leaves on the table for them to garnish with.
One of the great things about sherbet punch is that if the bowl starts to run low, you can simply add more sherbet, soda, and juice to what’s left and spread it out.
Step 5: Customize
If you’re making this raspberry sherbet punch (or any of my punches!) for a special occasion or holiday, take the cuteness up a notch by printing off some printable straw toppers (coming soon!) for baby showers, wedding showers, Christmas, and more!
Sidenote: Can we discuss the pronunciation/spelling of “Sherbet” for a minute? Because up until about 5 minutes ago when the squiggly red lines of spell-check told me otherwise, I thought “Sherbet” was spelled “Sherbert.” Mind blown.
Raspberry Sherbet Punch
A punch my family makes every Christmas Eve. It's super-duper easy to make, and it gives me a little taste of Christmas every time I make it.
- 1/2 gallon Raspberry Sherbet (slightly softened)
- 2 litre bottle of Lemon-Lime Soda (I prefer Diet Sprite)
- 1 (64oz bottle) Juicy Juice (Fruit Punch Flavor)
Use a large ice cream scoop to scoop the sherbet into balls. If making for a crowd, I suggest freezing half of the scoops until you're ready to serve so that you have some frozen ones in there to keep things cold. (So to recap: half the scoops will get mixed in the bowl right away, the other half will be added later.)
Pour in lemon lime soda and fruit punch juice and stir. You will need to use the spoon to break apart the sherbet scoops to help them melt down and incorporate into liquid form.
For a picture-perfect punch bowl, gently place the reserved sherbet scoops on the top of the liquid so that they float.
Allow each guest to serve their own by placing 9oz cups or mason jars next to the punch bowl. One of the great things about sherbet punch is that if the bowl starts to run low, you can simply add more sherbet, soda, and juice to what's left and spread it out.
Like many drink recipes, have fun with the amounts of each ingredient you add. If you like a more raspberry flavor, add less Juicy Juice. And vice versa.
I’m off to go make another glass (or two) of this concoction. Because, nothing says a Friday night raging party more than a drink made from Juicy Juice…