My southern Party Punch recipe with pineapple sherbet is a delightful non-alcoholic beverage everyone will love. Great for any occasion!
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Inactive Time 1 dayday
Total Time 1 dayday10 minutesminutes
Servings 35servings
Ingredients
46ouncespineapple juice
6ouncesfrozen lemonade concentrate
12ouncesfrozen orange juice concentrate
1quartpineapple sherbet
1quartcold ginger ale
Instructions
24 hours before serving: Place the pineapple juice in the freezer.
2 hours before serving: Remove the pineapple juice from the freezer to thaw slightly. Reconstitute the lemonade and orange juice according to the directions on the package. Keep the lemonade and orange juice in the refrigerator until needed.
At serving time: (1) In a punch bowl (or other serving vessel), rough chop up the partially thawed pineapple juice and pineapple sherbet. (2) Pour over the juices and ginger ale. (3) Mix thoroughly leaving some of the frozen juice and sherbet in small lumps.
This punch may be extended to serve more by adding additional orange juice and ginger ale as needed.
Notes
You can make the punch an hour or two ahead but not too far in advance to keep the ginger ale from losing its fizz.
To store leftover punch, pour it into a jug or an airtight container and keep it in the refrigerator; it will stay fresh for 2-3 days. May be frozen for up to one month. Thaw in the fridge overnight. Stir well to remix the ingredients.