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!

Course Drinks

Cuisine Ice Cream

Cook Time 10

Total Time 10

Servings -24

Calories 261kcal

Author Melissa Rose

Ingredients

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)

Instructions

Add frozen lemonade concentrate to punch bowl and mix with the 3 cups of cold water. Pour in lemon lime soda, fruit punch juice, and pineapple juice then stir.
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.
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 basil 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.

Nutrition