Ingredients:

  • 1.75 QT Raspberry Sherbet
  • 64 oz White Grape Juice (chilled)
  • 64 oz Lemon-Lime Soda (chilled)
  • 4 oz Fresh Lemon Juice

Instructions:

  1. Chill all beverage ingredients (juice and soda) for at least 4 hours prior to preparation. Use a decorative ice ring if desired to prevent watering down the punch.
  2. In a large punch bowl, combine the chilled White Grape Juice and Fresh Lemon Juice to create the tart base.
  3. Scoop the Raspberry Sherbet into the juice mixture. Allow it to sit for approximately one minute to begin softening.
  4. Just before serving, slowly pour the chilled Lemon-Lime Soda over the sherbet and juice mixture. This step is critical for activating the carbonation and creating the signature pastel pink foam. Serve immediately.