Christmas Sherbet Punch
Christmas sherbet punch combines a cold strawberry-pineapple base with cranberry ginger ale and floating scoops of rainbow sherbet. The punch is pink and bubbly, with a light foam where the sherbet meets the liquid. As the scoops soften, the drink becomes creamier and sweeter.
Mix and chill the noncarbonated base ahead, then add the ginger ale and sherbet just before serving. That keeps the punch fizzy and the multicolored scoops visible in the bowl.
Ingredients for Christmas Sherbet Punch
- 1 packet unsweetened strawberry drink mix, prepared according to package directions to make 8 cups of drink
- Cold water, as directed on the drink-mix package
- 4 cups pineapple juice
- 4 cups cold cranberry ginger ale
- 1 1/2 quarts (about 6 cups) rainbow sherbet, kept frozen until serving
- 8 fresh pineapple wedges, optional, for garnishing glasses
Drink-mix packet yields vary. Prepare the mix as directed, then measure 8 cups of the finished drink. Regular ginger ale can replace cranberry ginger ale, though the punch will have a milder cranberry flavor.
How to Make Christmas Sherbet Punch
- Prepare the strawberry drink: Dissolve the drink mix in cold water according to the package directions. Measure 8 cups of prepared drink.
- Mix and chill the base: Combine the strawberry drink and pineapple juice in a large pitcher or bowl. Cover and refrigerate until thoroughly cold, at least 1 hour if time allows.
- Add the ginger ale: Pour the chilled base into a large punch bowl. Just before serving, gently stir in the cold cranberry ginger ale to preserve its fizz.
- Float the sherbet: Scoop the rainbow sherbet over the punch. Leave the scoops distinct rather than stirring them in; a little foam will form around them.
- Serve: Ladle into small glasses, including some sherbet in each serving. Garnish the glasses with pineapple wedges, if desired.
What to Prepare Ahead
Chill the strawberry-pineapple base and keep the ginger ale cold separately. Add the ginger ale and sherbet only when ready to serve: the carbonation fades after mixing, and the sherbet loses its shape as it melts. Use a punch bowl with room for about 16 cups of liquid, the sherbet, and some foam. Ice added directly to the bowl will dilute the punch.
What Happens as the Sherbet Melts
Some softening is expected, but serve while the multicolored scoops are still visible. Over time, the sherbet makes the punch creamier and sweeter, while the bubbles fade. If the punch tastes too sweet as it sits, stir in a little chilled pineapple juice.
How to Store Leftover Punch
Refrigerate leftovers promptly and use within about 2 days for best quality. The sherbet will melt and the punch will lose its fizz, so leftovers will not have the same foamy surface or distinct scoops.
Nutrition
Approximate nutrition per serving, based on about 1 cup and 16 servings: 140 calories, 1g protein, 1g fat, and 30g carbohydrates. Approximate nutrition per 100g: 45 calories, 0g protein, 0g fat, and 10g carbohydrates. Values vary by drink mix, juice, ginger ale, and sherbet.
Christmas Sherbet Punch
Equipment
- Measuring cup
- Large pitcher or bowl
- Punch bowl
- Ladle
- Ice cream scoop
Ingredients
For the Punch
- 1 packet unsweetened strawberry drink mix, prepared according to package directions to make 8 cups
- Cold water, as directed on the drink-mix package
- 4 cups pineapple juice
- 4 cups cold cranberry ginger ale
- 1 1/2 quarts (about 6 cups) rainbow sherbet, kept frozen until serving
For Garnish
- 8 fresh pineapple wedges, optional
Instructions
- Prepare the strawberry drink mix with cold water according to the package directions, then measure 8 cups.
- Combine the strawberry drink and pineapple juice in a large pitcher or bowl.
- Cover and refrigerate the base until thoroughly cold, at least 1 hour if time allows.
- Pour the chilled base into a large punch bowl.
- Gently stir in the cold cranberry ginger ale just before serving.
- Scoop the rainbow sherbet over the punch without stirring it in.
- Ladle into small glasses, including some sherbet in each serving. Garnish with pineapple wedges if desired.
Tips
- Prepare and chill the strawberry-pineapple base ahead of time.
- Keep the ginger ale cold and add it just before serving to preserve its fizz.
- Add the sherbet just before serving so the scoops stay visible.
- Use a punch bowl with room for about 16 cups of liquid, the sherbet, and foam.
- Avoid adding ice directly to the punch bowl to prevent dilution.
Variations
- Regular Ginger Ale Punch: Use regular ginger ale instead of cranberry ginger ale for a milder cranberry flavor.