This Pink Sherbet Punch is only 2 ingredients for a fizzy, frothy drink! Add frozen fruit for a garnish and you've got a party punch great for baby showers, Valentine's Day, or summer gatherings!

Pink Sherbet Punch

Yield 14 servings

Ingredients

  • 1 (1.75QT) carton Raspberry Sherbet
  • 1 (2 liter) bottle Canada Dry Ginger Ale
  • Optional: 1 cup Frozen Raspberries

Instructions

  1. Scoop raspberry sherbet into a punch bowl, individual cups, or a pitcher.
  2. Pour ginger ale slowly over the sherbet. It will foam up a lot.
  3. Let drink sit for 15 to 20 minutes (less if it's hot in the room) to let the sherbet melt into the soda a little bit. Serve with straws for stirring the sherbet and sipping the drink.

Recipe Notes

 © DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.