Lime Sherbet Punch, Christmas Sherbet Punch and Raspberry Sherbet Punch are three easy sherbet punch recipes. The first two recipes make approximately 20 servings each.
For the Lime Sherbet Punch, pour 2 quarts of lime sherbet into a large punch bowl. Next, add 2 liters of ginger ale and 1 46-ounce can of pineapple juice. Decorate the punch with lemon and lime slices and top off with maraschino cherries. This is a recipe from Paula Deen of the Food Network and takes five minutes to prepare.
For the Christmas Sherbet Punch, scoop 1 gallon of raspberry sherbet into a large punch bowl. Next, mix 1 gallon of cranberry juice into the bowl. If desired, use cranberry juice mixed with pomegranate juice as an alternative. For either option, make sure the juice is well-chilled. Finally, add 2 2-liter bottles of well-chilled ginger ale and stir gently. This recipe is from the Pioneer Woman, Ree Drummond, and also takes five minutes to prepare.
For the Raspberry Sherbet Punch, scoop 1/2 gallon of raspberry sherbet into a large punch bowl. Add 2 liters of ginger ale and 33 ounces of pineapple juice. Combine the ingredients together, then serve. This recipe is from DrinksMixer.com and allows users to scale the ingredients based on the desired number of servings.