Raspberry Sherbet Hawaiian Wedding Punch Recipes

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RASPBERRY SHERBET PARTY PUNCH



Raspberry Sherbet Party Punch image

This punch is perfect for parties. It's a showy punch and your guests will be intrigued by the fizz, colorful floating fruit and sherbet of course.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 10m

Number Of Ingredients 7

2 Liter Bottle Sierra Mist (Sprite or 7-up, chilled)
2 Liter Bottle Club Soda (chilled)
1 Fruit punch can (12oz, or pink lemonade, thawed in the fridge)
1 Pineapple juice can (12oz, thawed in the fridge)
6-8 scoops Raspberry Sherbet Ice cream (or any flavor you have available)
Fresh or frozen raspberries for garnish
Pineapple slices for garnish (canned or fresh)

Steps:

  • Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
  • In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
  • Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.

EASY RASPBERRY SHERBET PUNCH RECIPE



Easy Raspberry Sherbet Punch Recipe image

You will love this Easy Raspberry Sherbet Punch Recipe. With only 3 ingredients it is the perfect punch for summer parties or baby showers.

Provided by Eating on a Dime

Categories     Beverage

Time 5m

Number Of Ingredients 3

32 oz Raspberry Sherbet
2 liter Sprite
64 oz. Cranberry Juice

Steps:

  • First, in a large punch bowl, spoon in the Raspberry sherbet. Pour half of the sprite and half of the Cranberry juice.
  • Next, Stir until all ingredients are combined.
  • Pour the punch into glasses and serve!

Nutrition Facts : Calories 197 kcal, Carbohydrate 47 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 44 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 2 g, ServingSize 1 serving

RASPBERRY SHERBET PUNCH



Raspberry Sherbet Punch image

Make and share this Raspberry Sherbet Punch recipe from Food.com.

Provided by Paula Maguire

Categories     Punch Beverage

Time 2m

Yield 7 quarts, 28-38 serving(s)

Number Of Ingredients 3

1/2 gallon raspberry sherbet
2 liters ginger ale
33 ounces pineapple juice

Steps:

  • Combine all together and serve.

Nutrition Facts : Calories 103.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.4, Sodium 25.2, Carbohydrate 23.5, Fiber 0.6, Sugar 19.9, Protein 0.6

ELLY MAY'S WEDDING PUNCH



Elly May's Wedding Punch image

Make and share this Elly May's Wedding Punch recipe from Food.com.

Provided by Diana van den Broek

Categories     Punch Beverage

Time 3h30m

Yield 26 cups

Number Of Ingredients 8

3 (3 ounce) packages cherry gelatin
9 cups boiling water
4 cups sugar
4 cups water
2 (46 ounce) cans pineapple juice
6 ounces frozen orange juice
4 tablespoons lemon juice
1 (2 liter) bottle ginger ale

Steps:

  • Dissolve the gelatin in the boiling water in a large saucepan.
  • In a separate saucepan boil together the sugar and 4 cups water.
  • Add the pineapple juice, orange juice and lemon juice. Cool.
  • Combine the gelatin and juice mixtures.
  • Pour into plastic containers and freeze. Set out about 3 hours before serving.
  • Add the ginger ale just before serving.
  • The punch will be slushy.

Nutrition Facts : Calories 210.6, Fat 0.1, Sodium 11.5, Carbohydrate 53.4, Fiber 0.3, Sugar 50.2, Protein 0.5

WEDDING PUNCH WITH ICE CREAM



Wedding Punch with Ice Cream image

Make and share this Wedding Punch with Ice Cream recipe from Food.com.

Provided by Christine

Categories     Punch Beverage

Time 15m

Yield 14 serving(s)

Number Of Ingredients 4

2 1/2 cups pineapple juice, chilled
1 pint lemon sherbet or 1 pint raspberry sherbet
1 pint vanilla ice cream
1 (12 ounce) bottle ginger ale or 1 (12 ounce) bottle 7-Up soda

Steps:

  • Combine pineapple juice, sherbet and 1/2 of ice cream.
  • Beat until smooth.
  • Add 7-up or ginger ale.
  • Spoon remaining ice cream into punch.
  • Serve immediately.

Nutrition Facts : Calories 104, Fat 2.7, SaturatedFat 1.6, Cholesterol 9, Sodium 28.8, Carbohydrate 19.3, Fiber 0.9, Sugar 16.2, Protein 1.1

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  • Use a large ice cream scoop to scoop the sherbet into balls. If making for a crowd, I suggest freezing half of the scoops until you're ready to serve so that you have some frozen ones in there to keep things cold. (So to recap: half the scoops will get mixed in the bowl right away, the other half will be added later.)
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  • Add half of the sherbet, all of the lemon-lime soda, and pineapple juice in a large punch bowl. Using a wooden spoon, stir until the sherbet starts to combine with the liquid.
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