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The second you set this orange sherbet punch on the table, everyone stops and looks. That thick layer of foamy sherbet floating on top does something to people before they even take a sip. It’s one of those drinks that earns an “ooooh” the moment the punch bowl comes out.
I’ve been making this punch for years. We used to make it every single Halloween, and I would throw in gummy eyeballs and gummy worms right before serving to make it extra creepy. The kids went absolutely wild for it.
It’s also my go-to for summer parties when it’s hot outside and you need something cold, fizzy, and fun. There’s something about the foam that makes it feel like a celebration every time.
What makes this sherbet punch recipe work is the pineapple fruit punch. I tested a version using regular pineapple juice and lemon-lime soda, and while it tasted fine, it came out looking pale and flat in the bowl. Pineapple fruit punch is what gives this punch that rich orange color, and the sherbet scooped on top slowly melts as it’s served, which is exactly the effect you want.
If you love easy party drinks, my Party Punch is another crowd-pleaser worth having in your back pocket. And around the holidays, this Christmas Punch is always one of the first things to disappear.
What You’ll Need
- Pineapple fruit punch. This is the ingredient that makes the color. Plain pineapple juice produces a pale, washed-out punch even after you add the sherbet. Pineapple fruit punch gives it that deep orange color and any brand or variety works.
- Orange sherbet. This does two things. It gives the punch that creamsicle flavor, sweet and citrusy, and when scooped on top it creates the thick foamy layer that is the whole visual of this drink. Let it float and melt on its own without stirring.
- Lemon-lime soda. Pour it in slowly and gently, running it along the side of the bowl. Pouring too fast collapses the fizz before it has a chance to foam up. Make sure it is well-chilled before you start, because cold soda holds its fizz longer and produces more foam.
- Frozen orange juice concentrate. Prepare this per the package directions before you start. It is the orange base that ties the sherbet flavor into the liquid. Thaw it and mix it first, then pour it into the punch bowl as your starting layer.
How to Make Orange Sherbet Punch
Step 1: Add the sherbet. Scoop the 2 quarts of orange sherbet into the punch bowl first. This is your base and the star of the whole presentation.
Step 2: Pour in the orange juice concentrate. Thaw the 6-ounce can of frozen orange juice concentrate and prepare it according to the package directions. Pour it directly over the sherbet.
Step 3: Add the orange pineapple juice. Pour in the 64 ounces of chilled orange pineapple juice and give everything a gentle stir to combine.
Step 4: Add the Sprite. Pour the 2 liters of lemon-lime soda in slowly, running it along the side of the bowl. The soda will fizz up as it hits the sherbet and juice. That foam is exactly what you want. Serve immediately while the sherbet is still in soft clouds and the punch is looking its best.
Make Ahead and Storage
- This punch is best served fresh, but you can prep ahead. Mix the prepared orange juice, pineapple fruit punch, and soda together and store the liquid in the punch bowl or a large container in the fridge. When you are ready to serve, take it out and add the sherbet scoops right before guests arrive.
- Once the sherbet is added, serve immediately. The foam is at its peak in the first few minutes and the punch does not hold well once the sherbet fully melts.
More Party Punch Recipes
Orange Sherbet Punch
Ingredients
- 6 ounces frozen orange juice thawed
- 2 liters lemon lime soda
- 64 ounces pineapple fruit punch (could be any variety)
- 2 quarts orange sherbet
Instructions
- Prepare orange juice per package instructions. Pour into punch bowl.6 ounces frozen orange juice
- Stir in chilled soda and pineapple juice.2 liters lemon lime soda, 64 ounces pineapple fruit punch
- Top the punch with scoops of orange sherbet.2 quarts orange sherbet
- Serve immediately.
Jenn’s Notes
- Start with everything cold. Both the soda and the pineapple punch need to be well chilled before you begin. Cold ingredients hold their carbonation longer and create more foam, warm soda goes flat almost instantly.
- Pour the soda slowly along the side of the bowl. Aim for the edge, not the center. A slow, gentle pour keeps the fizz alive and builds up that beautiful foam layer. Pouring too fast collapses it before it even has a chance.
- Wait to add the sherbet. The foam is at its most dramatic right at the start, so add the scoops just before guests are ready to fill their cups. Add it too early and it melts down before anyone sees it at its best.
- Leave it alone once the sherbet is in. Let the scoops float and melt on their own, that soft, cloud-like layer on top is the whole visual payoff. One stir and it’s gone.
- Stash a backup carton in the freezer. If the sherbet gets scooped up but there’s still punch in the bowl, just add more. The foam comes right back like nothing happened.
- Go with a clear glass or trifle bowl if you have one. Being able to see that bright orange punch and the foam layer from the outside takes the whole presentation up a notch. Any large bowl will work, but clear is the move.
Thanks for sharing
I suggest that you make sherbet scoops a day ahead and put them in the coldest part of your freezer so they are VERY solid. They will last longer.
Great tip!