Easter Punch

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This Easter Punch is an easy festive drink made with fruity punch, creamy sherbet, and bubbly soda. It comes together in minutes, is kid friendly, and makes a perfect addition to Easter parties, brunch, and spring celebrations.

Prep Time5

Total Time5

Course: Beverage, Drinks

Cuisine: American

Servings: gallon

Calories: 2473kcal

Author: Jennifer Fishkind

Ingredients

1 quart Raspberry Sherbet
45 ounces Tropical Punch Tampico
45 ounces 7UP
Easter Sprinkles optional garnish
Lemon Slices optional garnish
Mini Marshmallows optional garnish
Pink and Yellow Peeps, bunnies and chicks optional garnish

Instructions

Add the raspberry sherbet to the bottom of a 1 gallon pitcher.
1 quart Raspberry Sherbet
Pour the tropical punch over the top of the ice cream and stir the ice cream until it’s about halfway dissolved.
45 ounces Tropical Punch Tampico
Pour the 7UP over the top of the mixture and give just a light stir as you don’t want to flatten it.
45 ounces 7UP
Pour into glasses and top with a combination (or all) of these garnishes, if desired: mini marshmallows, Peeps, Easter sprinkles, or lemon slices.
Easter Sprinkles, Mini Marshmallows, Pink and Yellow Peeps, bunnies and chicks, Lemon Slices
Place a colorful straw in the cup, serve, and enjoy!

Notes

Storage:

Store: Do not store once mixed. Keep sherbet, soda, and juice separate and refrigerated until ready to serve.
Reheat: Not applicable.
Freeze: Not recommended.
Make ahead: Not recommended. This Easter punch is best made right before serving. Mixing in advance causes the soda to flatten and the sherbet to develop an unpleasant texture. Keep all liquids cold so the punch comes together quickly.

Tips:

Add the soda right before serving so it does not go flat
Stir gently to keep the carbonation intact
Keep all ingredients cold for the best flavor and texture
Serve immediately once assembled

Nutrition