This Pink Punch has tart raspberries, fizzy ginger ale, lemonade and scoops of sherbet! Its pretty color and incredible flavor make it ideal for bridal & baby showers, birthdays and all other celebrations!Jump to Recipe
Nothing says “celebrate” like a beautiful glass of fizzy, sherbet topped punch! Everyone needs a good punch recipe in their back pocket and this is a great go-to!
My daughter didn’t want to leave my side as I photographed this one. She grabbed a sip any chance I’d let her and gave her big grin of approval! She especially LOVED the sherbet and hollered “Daddy, this juice is good!” He agreed. 🙂
Pink Punch Ingredients
- Raspberry Sparkling Water – Make sure its the kind you can purchase in a clear bottle (like in the photo below). These have sweetener in them, whereas the cans of sparkling water are typically unsweetened.
- Lemonade with Raspberry – If you can’t find this product, you could also use prepared pink lemonade
- Ginger Ale – I used regular, but you could also use a Diet Ginger Ale
- Raspberries – You can use fresh or frozen raspberries
- Raspberry Sherbet or sorbet
Lighten it up – Use prepared sugar free raspberry lemonade, diet Ginger Ale and go light on the sherbet
Lime – Use lemon-lime sparkling water, limeade, ginger ale and lime sherbet! Top with lime slices for décor.
Tropical – Use pineapple-coconut sparkling water, pineapple juice, ginger ale, and orange or pineapple sherbet. Top with pineapple pieces, mango chunks and/or kiwi slices.
Tips for Serving Punch
When punch is served, it’s typically at a celebration or event that can be a little hectic for the host. Here are a few things you can do to prep as much as possible…
- Plan out what bowl you’ll use for serving. You’ll want to make sure you have one very large bowl (can fit 20 cups of liquid in it) or two large bowls. Try it ahead of time with water to make sure it’s big enough.
- Have all of the beverages refrigerated so the punch is nice and cold when served.
- Form several scoops of sherbet and place them on a piece of parchment paper and freeze. When ready to serve, simply pop them out of the freezer and into the punch.
Connect with Dance Around the Kitchen!
Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
- 32 oz raspberry sparkling water* (1 liter)
- 52 fl oz lemonade with raspberry or pink lemonade
- 32 oz ginger ale (1 liter)
- 1 c raspberries fresh or frozen
- 6 scoops raspberry sherbet or more!! 🙂
- In a large bowl, combine the sparkling water, lemonade, ginger ale and raspberries.
- Scoop the sherbet on top when ready to serve.