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Easy Easter Punch

A vibrant, pastel-hued, fizzy, and refreshing spring drink featuring rainbow sherbet, pink lemonade, and fresh fruit.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 cups
Course: Beverage, Drinks
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Punch Base
  • 64 oz pink lemonade or Hawaiian Punch chilled
  • 46 oz pineapple juice chilled
  • 2 liters lemon-lime soda or ginger ale chilled
  • 1.5 quarts rainbow sherbet
Garnishes
  • 1 cup fresh blueberries washed
  • 1 cup fresh raspberries washed
  • 1-2 whole lemons sliced into thin rounds
  • 1 whole orange sliced into thin rounds

Equipment

  • Large punch bowl or pitcher
  • Ice cream scoop
  • Ladle

Method
 

  1. Ensure the pink lemonade, pineapple juice, and soda are thoroughly chilled in the refrigerator before starting.
  2. In a very large punch bowl or 2-gallon beverage dispenser, combine the chilled pink lemonade and pineapple juice. Stir gently.
  3. Right before serving, slowly pour the cold lemon-lime soda down the side of the bowl to preserve carbonation. Give it one gentle stir.
  4. Using an ice cream scoop, drop large, round scoops of rainbow sherbet directly into the liquid. It will begin to foam immediately.
  5. Gently scatter the fresh blueberries, raspberries, lemon slices, and orange slices over the top of the foamy sherbet.
  6. Serve immediately into clear glasses, garnishing individual cups with extra fruit and colorful paper straws.

Notes

Do not add ice cubes directly to the punch bowl, as it will water down the flavor. Rely on the chilled juices and the sherbet to keep the drink cold.