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.

Course Drinks

Cuisine Punch

Prep Time 10

Total Time 10

Servings

Calories 227kcal

Author Melissa Rose

Ingredients

½ gallon Raspberry Sherbet slightly softened
2 litre bottle of Lemon-Lime Soda I prefer Diet Sprite
1 (64oz bottle) Juicy Juice (Fruit Punch Flavor)

Instructions

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.

Notes

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.

Nutrition