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This fruity drink is the big hit at every local church get-together near me. People love the creamy foam from the sherbet and the mix of sweet and tangy flavors. It's fizzy, chilly, and has just enough tartness to keep it from getting too sweet. Total throwback to the best potlucks of my childhood.
I first put this together at my bestie’s bridal shower, and all these years later everyone still begs for the secret. Grownups always grab seconds. I’ve never had leftovers at any party!
Tasty Ingredients
- Pineapple sherbet: makes a creamy froth on top, especially good if you pick one with plenty of real fruit
- Chilled ginger ale: brings in sparkle and a little spicy zip, go with a popular brand to keep the fizz strong
- Pineapple juice: sweetens things up and pairs perfectly with sherbet, not-from-concentrate is worth it if you spot it
- Frozen lemonade concentrate: adds extra tang, pick all-lemon for the sharpest flavor
- Frozen orange juice concentrate: the base citrus note, grab one without extra sugar for the purest taste
Start with everything super cold for the best punch. Real fruit juice really takes it up a notch in flavor, so use it if you can!
Easy Step-by-Step
- Add the Bubbles:
- Right before folks arrive, pour the cold ginger ale into the punch bowl and gently stir. Don’t overdo it so it stays bubbly. You’ll get tasty foam on top—serve straight away for maximum fizz.
- Chop and Mix:
- Right as you’re serving, cut the pineapple sherbet into big pieces. Scoop it into your bowl with the chilled pineapple juice and both the reconstituted juice concentrates. Gently stir it all together so you keep those icy floating bits that everyone loves.
- Prep Frozen Juice Ahead:
- Pop your pineapple juice in the freezer a couple hours before serving—let it get slushy, not solid. The lemonade and orange juice concentrates get mixed with water (follow the can instructions) and popped in the fridge to chill. This gets you ready to mix whenever you want.
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People love the frozen creamy layer from the pineapple sherbet, and it’s always the first thing kids (and grownups) want. I still laugh about all the cousins fighting over the last scoop at family get-togethers.
Keeping It Fresh
Leftovers? Just cover and pop in the fridge, where it’s fine for up to three days. If you want to keep it for longer, pour into a container that’s fine for freezing—it’ll last about a month in there. When you’re ready, thaw it overnight in the fridge, then stir well so everything’s smooth again. If it lost its fizz, just add a splash more ginger ale before you serve.
Switch It Up
Can’t find pineapple sherbet? Lemon or orange sherbet gives an awesome frothy top too. Lemon-lime soda can swap in for the ginger ale if you want it milder, but you’ll miss a bit of that spicy kick. For a tarter twist, toss in extra lemonade concentrate or swap part of the pineapple juice for white grape juice.
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Fun Ways to Serve
Pour into clear cups to show off all the frothy goodness. Top each with a lemon or orange wedge to make it feel special. I sometimes add pineapple chunks to the punch bowl for cool color and a fruity nibble. This drink’s a hit next to chips at showers, graduation nights, potlucks, or summer backyard cookouts.
Frequently Asked Questions
- → How do I keep the punch fizzy?
Hold off on adding the ginger ale till right before you pour the punch. Give everything a gentle swirl to keep all those bubbles in.
- → Can I make punch ahead of time?
Cut the fruit and freeze the pineapple juice, plus stir up your citrus juices early. But don't mix them all together till people arrive.
- → What’s the best way to serve this punch?
Grab your biggest bowl, throw in piles of ice and spoon in sherbet. Scoop into glasses and pop some orange or lemon slices on top for a nice touch.
- → How can I adjust the punch for a larger crowd?
Add more ginger ale and orange juice if you see the bowl getting low. It’s not fussy—just taste as you go till it’s right.
- → How long does leftover punch last?
Keep it chilled in the fridge for three days or stash it in the freezer up to a month. After thawing, stir well to get the texture back.