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This fruity punch is the go-to refreshment at every church party in my town thanks to its frothy sherbet top and crowd-pleasing flavor. It is creamy bubbly and ice-cold with a tang that cuts through the sweetness a real treat from my childhood potluck table.
The first time I made this was for my best friend’s bridal shower and I still get asked for the recipe years later. Adults sneak back for refills and there is never a drop left after the party.
Ingredients
- Chilled ginger ale: for fresh bubbles and a little spice choose a name brand for best fizz
- Pineapple sherbet: the punch’s sweet creamy top use a brand with real fruit for bright flavor
- Frozen orange juice concentrate: the citrusy backbone avoid anything labeled sweetened for pure taste
- Frozen lemonade concentrate: the punchy zip choose an all-lemon blend for tangiest result
- Pineapple juice: this plays up the sherbet and balances everything out check labels for not from concentrate juice if possible
Using cold ingredients is key and if you find real fruit juice options the flavor will truly shine through.
Step-by-Step Instructions
- Prepare the Frozen Base:
- Take the pineapple juice out of the freezer a couple of hours before serving time so it softens to a slushy texture. Mix the lemonade and orange juice concentrate each with water according to package directions and chill them in the fridge. This step helps everything blend together smoothly.
- Chop and Combine:
- Just before serving chop up the pineapple sherbet into rough chunks. Place the softened slushy pineapple juice and all reconstituted juices into your punch bowl. Stir gently to combine. This creates the icy bits that make each sip refreshing.
- Add the Fizz:
- Wait until right before your guests arrive to pour in the chilled ginger ale. Gently stir to avoid losing the bubbles. The punch will turn creamy on top and fizzy throughout. Serve right away for freshest taste.
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This recipe is a nostalgic favorite because the pineapple sherbet forms a frozen creamy layer at the top that everyone fights over. My favorite memory is watching cousins beg for seconds during summer reunions.
Storage Tips
If you have any punch left over keep it tightly covered in the fridge for up to three days. For longer storage pour leftovers into a freezer-safe container freeze for up to a month and thaw in the fridge overnight. Always stir punch well after thawing to mix separated juices and froth. If the punch seems flat a splash of ginger ale when serving revives it.
Ingredient Substitutions
If pineapple sherbet is hard to find lemon or orange sherbet works beautifully. Light lemon-lime soda can take the place of ginger ale for a softer fizz though you lose the spicy note. For a more tart punch add extra lemonade concentrate or swap half the pineapple juice for white grape juice for a twist.
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Serving Suggestions
Serve in clear punch cups or glasses so the frothy top is on display. Garnish each cup with a fresh orange or lemon slice for a special touch. I like to float extra pineapple chunks right in the bowl for extra texture and color. This punch is perfect alongside salty snacks at showers potlucks graduation parties and even backyard barbecues.
Recipe FAQs
- → How do I keep the punch fizzy?
Add ginger ale just before serving and stir gently. This keeps the bubbles full and refreshing.
- → Can I make punch ahead of time?
Prep fruits, freeze the pineapple juice, and mix citrus juices in advance, but combine everything just before serving.
- → What’s the best way to serve this punch?
Use a large punch bowl with plenty of ice, scooped sherbet, and ladle into glasses. Garnish with citrus slices if desired.
- → How can I adjust the punch for a larger crowd?
Simply add extra ginger ale and orange juice to stretch the batch. No need to be exact; taste as you go.
- → How long does leftover punch last?
Store in the fridge for up to three days or freeze for up to a month. Stir well after thawing for the best texture.