(This post was originally published June 28, 2013 and updated in May 2018 with new photos.)
Light, fruity, and easy to make, this raspberry sherbet punch is perfect for summer gatherings. It comes together in minutes using just three store-bought ingredients—raspberry sherbet, lemon-lime soda, and fruit punch juice. Serve it in a large punch bowl for parties, showers, holidays, or any time you want a cheerful, crowd-pleasing beverage.
Ice cream, frozen treats, and fruity drinks are my go-to symbols of summer. They give me an excuse to bring out colorful straws and enjoy something sweet and refreshing on a warm afternoon.
This raspberry sherbet punch is one of my favorites. My family usually makes it for Christmas Eve, but it’s so delightful that I make it year-round. It’s quick to prepare and instantly evokes that cozy, celebratory feeling.
This non-alcoholic punch appeals to all ages, so it’s an easy choice for family get-togethers, backyard barbecues, and holiday parties. The kid-friendly nature means even picky eaters tend to gravitate toward it—our punch bowl rarely stays full for long.
With just three simple, readily available ingredients, you can mix this punch in under five minutes. The base is raspberry sherbet, combined with chilled lemon-lime soda and fruit punch juice. It’s forgiving and easy to adapt if you prefer a stronger fruit flavor or a lighter soda presence.
Ingredients for Raspberry Sherbet Punch
- Raspberry sherbet ice cream (about 1/2 gallon)
- 2-liter lemon-lime soda, chilled (Sprite, 7Up, or similar)
- 64 oz fruit punch (Juicy Juice or a similar fruit punch), chilled
- Optional: Fresh raspberries for garnish
- To serve: large punch bowl with ladle and 9 oz cups or mason jars
How to Make Raspberry Sherbet Punch
Step 1: Scoop the Sherbet
Use a large ice cream scoop to portion the sherbet into rounded scoops. If you’re preparing punch for a crowd, consider freezing half the scoops until serving time so the punch stays cold longer. Reserve the frozen scoops to float on top for presentation.
Tip: For individual servings, pre-scoop 2–3 scoops of sherbet into cups or jars. Mix the soda and juice in a pitcher and allow guests to pour the liquid over the sherbet when ready.
Step 2: Fill the Punch Bowl
Add half of the sherbet scoops to the punch bowl, then pour in the chilled lemon-lime soda and fruit punch. Stir gently, using a large spoon to break apart sherbet scoops so they melt into the liquid and create a creamy, fizzy base.
Step 3: Top It Off
When you’re ready to serve, gently place the remaining reserved scoops on top so they float. Scatter fresh raspberries over the surface for a bright, attractive garnish.
Step 4: Serve
Place 9 oz cups or mason jars beside the punch bowl so guests can serve themselves. Offer a small bowl of basil or mint leaves for optional garnish—herbs add a lovely fresh contrast to the sweetness. If the bowl begins to run low, you can stretch the remaining punch by adding more sherbet, soda, and juice to replenish it.
Step 5: Customize
Adjust the proportions to suit your taste. If you prefer a stronger raspberry flavor, use less fruit punch juice and more sherbet. For a lighter, fizzier punch, increase the soda and reduce the sherbet slightly. For special events, add themed straw toppers or colorful garnishes to match the occasion.
Note on spelling: Many people pronounce or spell “sherbet” as “sherbert.” The correct spelling is “sherbet,” though pronunciation habits vary. Regardless of how you say it, the result is delicious.
Recipe: Raspberry Sherbet Punch
Makes: about 12 servings
Prep time: 10 minutes
Ingredients
- ½ gallon raspberry sherbet, slightly softened
- 1 2-liter bottle lemon-lime soda, chilled
- 1 (64 oz) bottle fruit punch, chilled
- Fresh raspberries and fresh basil or mint, for garnish (optional)
Instructions
- Scoop the raspberry sherbet into rounded scoops using a large ice cream scoop. Freeze half of the scoops if you want extra cold, decorative scoops to float on top.
- Place half of the sherbet scoops in a large punch bowl. Pour in the chilled lemon-lime soda and fruit punch. Stir gently, breaking up the sherbet as you go so it blends into a creamy, fizzy mixture.
- Gently float the reserved scoops on top of the punch for a pretty presentation, and add fresh raspberries if desired.
- Set out cups or mason jars and let guests serve themselves. If the punch runs low, replenish with more sherbet, soda, and juice as needed.
Notes
This recipe is very forgiving—taste as you go and adjust the ratio of soda to juice to suit your preference. For a less sweet version, use a diet lemon-lime soda. For more intense fruit flavor, add a bit more fruit punch or extra raspberries.
I’m off to make another glass (or two) of this punch. It’s an easy, nostalgic treat that brightens any gathering—simple, festive, and always welcome at the table.
More ideas: Try serving this punch as part of a DIY punch bar where guests scoop their own sherbet and choose from different juices and sodas for a fun, interactive beverage station.