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Halloween Sherbet Punch Recipe
Ash Tyrrell

Halloween Sherbet Punch Recipe

I still remember the first time I made this Halloween sherbet punch for a neighborhood party. I set the bowl down, and it was empty within twenty minutes. I love recipes that look impressive but take almost no effort, and this one checks every box.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 liters lemon-lime soda Sprite, 7up, or any generic brand works, chilled well so the punch stays extra fizzy
  • 1 quart pineapple juice adds natural sweetness so you don't need any added sugar
  • 1 quart lime sherbet gives the punch its signature spooky green color and tangy flavor
  • A few drops green food coloring optional (only if you want a brighter, more vivid green for Halloween)

Method
 

  1. I always make sure my soda and pineapple juice are cold before I start. Warm soda loses its fizz fast, and nobody wants a flat punch sitting on the table. Pop both in the fridge a few hours ahead, or use ice packs in a cooler if you're short on time.
  2. Start by pouring the pineapple juice into your punch bowl, followed by the lemon-lime soda. I pour slowly down the side of the bowl instead of straight down the middle, which keeps the soda from fizzing over and losing carbonation too quickly.
  3. If I want that extra spooky glow, I add a few drops of green food coloring right into the liquid at this stage and give it a light stir. Skip this step entirely if you're happy with the natural pale color from the sherbet.
  4. Using my ice cream scoop, I add rounded scoops of lime sherbet right on top of the liquid. I don't stir it in completely — I like leaving some scoops whole so they float and slowly melt, creating that bubbling cauldron effect.
  5. This punch tastes best fresh, so I make it as close to serving time as possible. I set out a ladle so guests can scoop up both the liquid and a bit of melting sherbet in every cup.

Notes

  • I always keep my sherbet in the freezer until the very last minute, so it holds its shape longer once it hits the bowl.
  • I like using a glass punch bowl instead of plastic because it makes the green color really pop for photos.
  • I've found that pouring the soda gently down the side of the bowl keeps way more fizz in the final punch.
  • I sometimes toss in a few frozen green grapes as edible "eyeballs" that double as ice cubes without watering down the drink.
  • I never make this more than 30 minutes ahead of my party, since the sherbet starts melting and flattening the soda pretty quickly.