Sherbet Punch Recipe

Sherbet Punch


The Sherbet Punch recipe is dynamic; it changes colors to suit the occasion! Perhaps we should call it Chameleon Punch, instead. Raspberry? Orange? Pineapple? Lime? Choose your favorite sherbet flavor or match your party colors.  

Plus, this recipe takes five minutes and three ingredients at most, making it the go-to punch recipe.

Interesting factoid:

This ever-popular party punch is much more commonly known as Sherbert Punch although there is actually only one 'r' in the name, pronounced "shur-bit." (You get used to it eventually.)



Original Sherbet Punch

1/2 gallon sherbet, any flavor
2 quarts (8 cups) ginger ale

Chill all ingredients well before mixing. Scoop sherbet into a large punch bowl. Stir to soften. Slowly stir in the ginger ale.
Makes 32 servings.


Options:

  • Substitute 7 Up, lemon-lime soda, or grapefruit soda for the ginger ale.
  • Add 3 to 4 cups of fruit juice, corresponding to the sherbet flavor, sweetening if necessary.
  • Substitute 1 750-mil bottle of champagne and 3 cups pineapple juice for the ginger ale. Pineapple sherbet works well here.
  • Float small dollops of sherbet atop the punch in the punch bowl.


Make Your Own Sherbet

Here's a simple sherbet recipe that can be adapted for many fruits. Strawberries, peaches, mangoes, raspberries and pineapple are good. No citrus though; you can't chop limes. And yes, I know, some of the ingredients are not what you would expect to put in sherbet.

4 cups finely chopped fresh or frozen fruit (Don't bother to thaw if frozen)
1 cup sugar (more for tart fruits like pineapple)
2 cups cream
1 tablespoon lemon or lime juice
2 teaspoons vanilla extract
1/8 teaspoon salt
4 cups (1 quart) buttermilk

Puree the fruit, sugar, cream, lemon or lime juice, vanilla and salt in a food processor. Add a little buttermilk if necessary. If seeded fruits like strawberries or especially raspberries are used, press the pureed mixture through a fine-mesh sieve to extract the seeds. Stir the fruit mixture and buttermilk together in a large bowl.

If you have an ice cream maker that will handle this much base, use it to freeze the sherbet, following the manufacturer's instructions. Otherwise, transfer the mixture to a freezer-proof container and pop it in the freezer. This recipe makes about 1/2 gallon of sherbet, enough for the sherbet punch recipe above, so it will take quite a while to freeze it.


Option:

Set aside a third of the chopped fruit. Fold it into the pureed mixture before freezing or during the last 10 minutes in the ice cream maker.

 

Back to Party Punch for more like the Sherbet Punch Recipe

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Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.









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