A refreshing fruity punch with raspberry and pineapple, topped with rainbow sherbet ice cream.
Raspberry Pineapple Party Punch
by Jessie Daye
Raspberry Pineapple Party Punch
Ingredients
- 2 Liter Sprite or 7-up, chilled
- 2 Liter Club Soda, chilled or substitute 1 liter chilled Prosecco for 1 liter Club Soda for alcoholic version
- 1 can Fruit punch, 12oz, thawed in the fridge
- 1 can Pineapple juice, 12oz, thawed in the fridge
- 6-8 scoops Rainbow Sherbet Ice cream
- ½ cup raspberries
- ½ cup pineapple slices, fresh
Method
- In a large punch bowl, combine two juice cans, sprite, and club soda (or Prosecco for alcoholic version). Gently stir until combined.
- Add pineapple slices and raspberries and top with scooped sherbet at the last minute, just before serving. The ice cream will keep it chilled.
- Serve immediately.
Notes
For an alcoholic version, substitute 1 liter of chilled Prosecco for 1 liter of Club Soda. Add the sherbet ice cream just before serving to keep the punch chilled.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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