One good pink lemonade punch combines 1 can of frozen pink lemonade concentrate with 4 cups white cranberry juice. Chill the mixture, and stir in 1 quart club soda just before serving. Another version combines 2 cans of pink lemonade concentrate with 1 bottle of Champagne and fresh sliced fruit.
Make sure the frozen pink lemonade concentrate is fully thawed before you start preparing the punch. For the pink lemonade and cranberry punch, you can use regular cranberry juice if you don't have white available. Chill the mixture together for at least an hour and up to 24 hours, and add the club soda right when you are ready to serve the punch. For a little more flavor, use ginger ale or a lemon-lime soda instead of club soda.
When making the pink lemonade and Champagne punch, slice up fruit such as strawberries, peaches and mangoes for the punch. You can also use a variety of other fruits that complement punch, such as raspberries, blueberries and orange slices.
To make a sherbet pink lemonade punch, combine 1 liter of cold lemon-lime soda and a 1/2 gallon of raspberry sherbet or sorbet in a blender until well mixed. Pour the mixture into a punch bowl, stir in another liter of soda and serve.