Raspberry Sherbet Party Punch

I can’t quite decide if this sherbet punch is pretty or scary. The melted sherbet takes on a bit of a disconcerting look to it, if I’m being honest. The punch was tasty, if a bit tart. I would have liked it a bit sweeter, to be honest. That is probably just my taste preferences though.

Going forward, I think I am going to take a break from tart punches. The go to classic punch is a tart juice + pineapple juice + a clear soda, which I am getting a little weary of. That is not to say this recipe was bad at all, it was good, but I am just craving something new. So I will be on the look out for a better variety of punch recipe for the blog.

Raspberry Sherbet Party Punch
Makes enough for an extra large punch bowl

Ingredients:

• Raspberry Punch Ingredients:
• 2 Liter Bottle Sierra Mist, Sprite or 7-up, chilled
• 2 Liter Bottle Club Soda, chilled
• 1 Fruit punch can, or pink lemonade, thawed in the fridge
• 1 Pineapple juice can, thawed in the fridge
• 6-8 scoops Raspberry Sherbet Ice cream, or any flavor you have available
• For Garnish:
• Fresh or frozen raspberries for garnish
• Pineapple slices for garnish (canned or fresh)

Directions:

1. Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
2. In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
3. Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.

Recipe from Natasha’s Kitchen.