Pink Strawberry Sherbet Punch

Perfect for baby showers or just as a refreshing summer drink, this pink strawberry sherbet punch can be whipped up in less than 10 minutes using a few simple ingredients! 

With my favorite raspberry sherbet punch recipe being one of the most popular recipes on the website, I decided to step it up a notch and create a few other sherbet fruit punch flavors to add to the rotation! Made with fruit juices, lemonade, and soda, this sherbet punch is a frothy, fizzy, and sweet concoction for summer parties, baby showers, wedding showers, and more!

Ingredients for Pink Strawberry Sherbet Punch

• Strawberry Sherbet
• Lemon Lime Soda
• Pineapple Juice
• Fruit Punch (Hawaiian Punch)
• Frozen Lemonade Concentrate + Water
• Optional: Sliced Strawberries, Lemon Slices and Fresh Basil
• To Serve: Large Punch Bowl with Ladle

How to Make Pink Strawberry Sherbet Punch

Step 1: Mix Lemonade & Scoop Sherbet

To start, add the lemonade concentrate to the punch bowl and mix with 3 cups of cold water.

Use a large ice cream scoop the sherbet into balls. Add half of the scoops in the punch bowl and then freeze the other half inside a metal cake pan until ready to serve.

Step 2: Add Liquids

Pour the lemon lime soda, pineapple juice, and fruit juice into the punch bowl. Use the spoon or punch bowl ladle to mix together. You will need to use the spoon to gently break apart the sherbet to help it melt down.

Before topping with the garnishes, give it a taste test. If it's too sweet for your liking, add more water.

Step 3: Top It Off

To create the picture-perfect presentation, gently place the remaining sherbet scoops (from the freezer) lemon slices, and strawberry slices on the top of the liquid so they float. Finish off with fresh basil leaves, if desired. (For kid's parties, just leave out the fancy garnishes!)

Step 4: Serve

Serve alongside 9 oz. plastic cups, allowing everyone to serve up their own. I also like to add cute paper straws and straw toppers to add another layer of fun.

Step 2: Customize

If you're making this strawberry sherbet punch (or any of my sherbet punch recipes!) 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!

Frequently Asked Questions:

How many people will this strawberry sherbet punch serve?

Depending on the size of the cup and how many refills you anticipate, this can serve up to 18-24 people. But I typically allow for 1 batch per 12-14 people (to allow for refills), so if you have a larger crowd, you may consider doubling the batch.

Can I Use A Different Sherbet Flavor?

Rather than altering this recipe, check out my other flavors of sherbet punch! I've got the crowd favorites of Raspberry Sherbet Punch and Orange Sherbet Punch, as well as Lime Sherbet Punch.

4.89 from 34 votes

Pink Strawberry Sherbet Punch

Makes: 18 -24

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Cook Time: 10 minutes mins

Total Time: 10 minutes mins

Perfect for baby showers or just as a refreshing summer drink, this pink strawberry sherbet punch can be whipped up in less than 10 minutes using a few simple ingredients!

Recipe by Melissa Rose

Ingredients

 

1x2x3xAdd your own

• ½ gallon Strawberry Sherbet, slightly softened
• 2 litre bottle of Lemon-Lime Soda, (I prefer Diet Sprite)
• ½ gallon Fruit Punch Juice, (Hawaiian Punch)
• 2 cups pineapple juice
• 1 can frozen lemonade concentrate, (Strawberry Lemonade or Raspberry Lemonade Flavored)
• 3 cups cold water
• sliced strawberries, lemon slices, and fresh basil, (Optional, for garnishing)

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Instructions

 

1. Add 1 can frozen lemonade concentrate to punch bowl and mix with the 3 cups cold water. Pour in 2 litre bottle of Lemon-Lime Soda, ½ gallon Fruit Punch Juice, and 2 cups pineapple juice then stir. 
2. Use a large ice cream scoop to scoop the ½ gallon Strawberry 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.
3. Add half of the sherbet scoops to the punch bowl. You will need to use the spoon to break apart the sherbet scoops to help them melt down and incorporate into liquid form. Give it a taste - if it is too sweet/tart for you liking, add more water.

   When ready to serve: gently place the other half of sherbet scoops, sliced strawberries, lemon slices, and fresh basil on the top of the liquid so that they float.
4. 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.

Nutrition

Calories: 261kcal, Carbohydrates: 59g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 56mg, Potassium: 258mg, Fiber: 1g, Sugar: 49g, Vitamin A: 50IU, Vitamin C: 9.2mg, Calcium: 72mg, Iron: 0.4mg

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Where to Buy Punch Serving Cups

I picked up these 9oz. plastic cups from Party City. These were the hard plastic ones, which I realized are much easier to crack if squeezed too hard. So for kid's parties, I'd recommend using the more flexible plastic cups or serving them in paper cups.

Looking for more simple punch recipes? Pop on over to the sherbet punch library!