Ingredients for Lemon Sherbet Punch
- Ginger Ale
- 2 liters lemonade
- 4 (1-quart) containers sherbet
- 2 (16-ounce) bags frozen fruit
- Water
- 1.5 liters lemon-lime soda
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How to Make Lemon Sherbet Punch
- In a large punch bowl or beverage dispenser, pour the 2 liters of lemonade.
- Gently add the 1.5 liters of lemon-lime soda. Avoid vigorous stirring to prevent excessive fizzing.
- Add the two 16-ounce bags of frozen lemon fruit (or your chosen frozen fruit).
- Open and carefully pour all four 1-quart containers of sherbet into the punch bowl.
- Gently stir to combine the ingredients, being careful not to over-mix and cause excessive melting.
- Refrigerate for at least 30 minutes to allow the punch to chill thoroughly and the flavors to meld. (Optional: Add ice if needed prior to serving if the punch isn't quite cold enough).
- Before serving, give the punch a final gentle stir. Garnish with extra lemon slices or frozen fruit if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
0g
Carbs
2g
