Rainbow Sherbet Punch
Ingredients: Servings: 20
2 liters lemon-lime soda chilled
64 ounces gallon Hawaiian fruit punch chilled
6 ounces can frozen limeade, thawed
2 quarts gallon rainbow sherbet
Directions:
Prepare the Punch Base:
In a large punch bowl, pour in the thawed limeade, Hawaiian fruit punch, and lemon-lime soda. Stir gently to combine.
Add the Sherbet:
Just before serving, scoop the rainbow sherbet into the punch bowl. The sherbet will float and create a colorful, foamy top layer that looks and tastes amazing!
Serve Immediately:
Ladle into cups or glasses and serve right away while the sherbet is still partially frozen and the soda is fizzy.
Pro Tips:
For best results, pre-scoop the sherbet onto a parchment-lined tray and freeze for at least 30 minutes before adding it to the punch. This helps prevent the sherbet from melting too quickly.
You can freeze extra scoops and replenish the punch as needed during your event.
Adjust sweetness by balancing with more soda or fruit punch if you add more sherbet.