I once attended a baby shower for a friend. It was her first baby, every one was excited, we played games, ate food and of course there was lots of presents. What I remember the most was the punch. It was delicious and pretty and DELICIOUS!
That was roughly 8 years ago and I’ve wanted to make something like it for years. I never felt there was an occasion appropriate for it.
Another of my friend’s son turned 16 last week. Today we celebrated his birthday. We thought we’d have fun with it and make it a Sweet 16. Pink and purple everything!
Guess what that meant??
I got to make a PINK punch!!
Now, I didn’t have a recipe for the punch from that baby shower. BUT I do remember that it had scoops of sherbet in it. So I looked through my Pinterest pins and sure enough I had pinned a pink punch that used sherbet. Yay! Yay! Yay!
Side note err question – do you call sherbet sherbert with an er er? I do. I always have. In fact, it wasn’t until I started looking at this pin/recipe that I realize it wasn’t spelled with the second r. I still thought that the second r was pronounced though. Didn’t realize until it became a topic of conversation at the party today that pronouncing the r is perhaps a regional thing. Hmm… We learn something new every day. Glad I wasn’t alone though. =)
Back to the punch, I was excited to make this drink. So excited! Then, I get to the store and find that I couldn’t locate most of what I thought to be regular ingredients. Apparently, I was wrong to think this. So mid-store, I’m looking through my other pins seeing what else I can make. I ended up mushing two recipes together to make one fantastically pink Raspberry SherbeRt Punch.
Here’s how you make it:
First, we have to make this thing PINK. Take a 12 oz bag of frozen raspberries, 3/4 cup sugar and roughly a 1/2 cup of water and blend them into a raspberry puree. Don’t be afraid to add more water if needed.
This will be sweet but delicious on its own. Maybe warm and use on pancakes, waffles, ice cream, cake, etc… The list goes on and on.
Add to punch bowl or party drink dispenser and add in 12 oz of thawed lemonade concentrate. Next add in two 2 liters of Sprite, 7-Up, Sierra Mist or any general lemon lime soda. I used Sprite for mine. Use whatever floats your boat.
You can stop here and the drink will be tasty. However, if you’d like to add a little punch to your punch (see what I did there? hehe), add in another 12 oz bag of frozen raspberries and scoops of raspberry sherbet. This will make your punch just a little more special. Plus, as the sherbet melts, it adds extra flavor.
If you are using a drink dispenser, you may want to leave some of the raspberries in a bowl to the side. This way people can add to their drink as they wish.
Something I hadn’t thought of but may try the next time I make this, lemon slices. I might slice up a lemon and add the slices to the punch as well. The spot of yellow would be pretty amidst the different shades of pink and red.
Here’s the recipe.
Raspberry SherbeRt Punch
- 2 12 oz packages frozen raspberries (the second bag is optional but highly recommended)
- 1 12 oz container frozen lemonade concentrate, thawed
- 2 2 liters of lemon lime soda such as Sprite, 7-Up, Sierra Mist
- 1/2 gallon raspberry sherbet (optional but highly recommended)
- 1 lemon, sliced for garnish (again, optional)
- In a blender, puree 1 bag frozen raspberries, 3/4 cup sugar and enough water (1/2 cup-ish) to help smooth out.
- Combine raspberry puree, thawed lemonade concentrate and lemon lime soda in punch bowl or party drink dispenser.
- If adding garnish, add scoops of raspberry sherbet and top with frozen raspberries as well as lemon slices.
- Serve and enjoy!
Thanks for joining me today!