- 3 cups lemon-lime soda
- 3 cups lemonade
- 2 cups fruit punch
- 1/2 gallon rainbow sherbet
- 1/2 cup fresh pineapple cut into wedges
- 1/2 cup fresh raspberries
- 1 cup fresh strawberries cut in half
- 2 lemons sliced
- 24 ounces fresh strawberries
- 1 cup sugar
- 1/2 cup water
- Line a muffin tin with plastic wrap, enough so it can sink into the cups. Scoop the sherbet into large pretty scoops and place each one into a muffin tin cup. Freeze for at least 5 hours.
- Make the raspberry puree by placing a medium saucepan over medium heat. Add the raspberries, sugar, and water, and smash the berries a bit. Bring to a slow rolling boil, stirring occasionally, for about 4-5 minutes. Strain through a sieve and let cool to almost room temperature. Store in the fridge in an air-tight container for up to 5 days.
- Combine the lemonade, fruit, punch, soda, and raspberry puree in a large punch bowl. Stir to combine and check the flavor balance.
- Add all the fruits to the bowl. Chill the punch until ready to serve.
- Just before serving, add the sherbet scoops to the punch. The sherbet will melt into the punch a bit adding even more flavor.
- Serve in glasses with a scoop of sherbet and some fruit in each glass.
Scooping and freezing the sherbet ahead of time will help keep it from melting so quickly in the punch. You can even reserve some sherbet to add more to the punch bowl as needed.The sherbet scoops and raspberry puree can be made well ahead of time so all you have to do is assemble the punch when you’re ready.
Calories: 593kcal | Carbohydrates: 136g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 130mg | Potassium: 446mg | Fiber: 7g | Sugar: 115g | Vitamin A: 136IU | Vitamin C: 87mg | Calcium: 157mg | Iron: 1mg