Festive Pink Easter Punch (Print version)

A fizzy pink Easter punch made with lemonade, fruit juice, lemon-lime soda, and berry sherbet for an easy party drink.

# Ingredients:

For the punch base

01 - 1 can (12 oz / 340 g) frozen pink lemonade concentrate, thawed
02 - 3 cups (720 ml) cold water
03 - 2 cups (480 ml) pineapple juice, chilled
04 - 4 cups (960 ml) white cranberry-strawberry juice, chilled

For the soda and sherbet

05 - 1 bottle (2 liters) lemon-lime soda, chilled
06 - 1/2 gallon (1.9 L) strawberry or raspberry sherbet

For garnish

07 - 1 cup (150 g) sliced fresh strawberries
08 - 1 lemon, thinly sliced
09 - 1/4 cup fresh mint leaves

# Instructions:

01 - Refrigerate the juices, soda, and punch bowl until very cold. Keep the sherbet frozen until just before serving.
02 - Add the thawed pink lemonade concentrate and cold water to a large punch bowl. Whisk until the concentrate is fully dissolved.
03 - Pour in the pineapple juice and white cranberry-strawberry juice. Stir gently until the color is even.
04 - Slowly pour in the chilled lemon-lime soda right before serving. Stir once or twice so you keep as much fizz as possible.
05 - Scoop the sherbet over the punch. Let a few scoops melt slightly into the liquid and leave the rest floating on top.
06 - Scatter strawberries, lemon slices, and mint over the punch. Serve immediately with a ladle.

# Good to know:

01 - Best served within 1 hour of adding the soda and sherbet.
02 - Make the juice base up to 1 day ahead and add the soda and sherbet at serving time.
03 - For a lighter punch, replace half the lemon-lime soda with sparkling water.

Back