Rainbow Sherbet Punch
This Rainbow Sherbet Punch recipe is ridiculously simple! Colorful sherbet floating in a bowl of fruit juice and fizzy soda make this a perfect, party-pleasing punch!
Servings: 20 cups
Calories: 223kcal
Ingredients
- 2 liter lemon-lime soda
- 64 ounces (½ gallon) hawaiian fruit punch
- 6 ounces (½ can) frozen limeade thawed
- 2 quarts (½ gallon) rainbow sherbet
Instructions
- Using a large punch bowl, add the 6 ounces of thawed limeade, hawiian punch and lemon-lime soda.
- Just before serving, spoon the rainbow sherbet into the punch. Serve immediately.
Notes
Storage:
- To Store: You can store any leftovers in the refrigerator, but it does loose some of the fizz, and the sherbet melts very quickly.
- I recommend freezing your sherbet in scoops. This will prevent it from melting as soon as it is added to the punch. If you want to get nice round balls of sherbet, scoop sherbet with an ice cream scoop onto a parchment lined tray and place in freezer for at least 30 minutes.
- You can freeze a few extra scoops of sherbet and add to the punch if the sherbet foams melts or the scoops are all taken.
- The punch will become sweeter if you add more sherbet, so you may want to add more liquid as well.
Nutrition
Calories: 223kcal | Carbohydrates: 51g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 184mg | Fiber: 1g | Sugar: 43g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg