Orange Sherbet Punch

5 from 14 votes

This orange sherbet punch recipe is a 10-minute party drink that looks as good as it tastes. Orange sherbet, pineapple fruit punch, and lemon-lime soda come together for a creamy, fizzy punch with a foam layer on top.

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Servings: quarts

Calories: 208kcal

Author: Jennifer Fishkind

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.

Video

Notes

Storage:

This punch is best made fresh, but a little prep goes a long way. You can mix the orange juice, pineapple fruit punch, and soda ahead of time and keep the whole thing chilled in the punch bowl or a large container in the fridge. When guests are on their way, pull it out and add the sherbet scoops right before they walk through the door.

Once the sherbet is in, don't wait, serve it right away. The foam is at its absolute best in those first few minutes, and once the sherbet fully melts, the punch just doesn't hold up the same way.

Tips:

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.

Nutrition