Raspberry Sherbet Hawaiian Wedding Punch Recipe

A vibrant and refreshing Raspberry Sherbet Hawaiian Wedding Punch, perfect for your next party or gathering! This easy-to-make punch combines the sweetness of raspberry sherbet with the zing of ginger ale for a delightful tropical twist. Impress your guests with this stunning and delicious punch recipe.

Prep Time 15 mins
Cook Time 15 mins
Calories 137.8 kcal
Protein 1g
Rating 4.6 (5 Reviews)
Raspberry Sherbet Hawaiian Wedding Punch 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Sherbet Hawaiian Wedding Punch

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Raspberry Sherbet Hawaiian Wedding Punch? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Raspberry Sherbet Hawaiian Wedding Punch

  1. In a large punch bowl, combine the frozen lemonade and pineapple juice concentrates with 8 cups of cold water. Stir until completely dissolved following the instructions on the can.
  2. Gently stir in 3 cups of raspberry sherbet until just combined. Do not overmix; some sherbet chunks are desirable.
  3. Right before serving, slowly pour the 2-liter bottles of ginger ale or 7 Up around the outside edge of the punch bowl to create a visually appealing layered effect.
  4. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

124g

Fat

1g

Carbs

11g