Equipment Needed
- A large punch bowl (at least 4-5 quart capacity) or a large, clear drink dispenser
- A sturdy ladle
- A long spoon or punch bowl stirrer
- A can opener
- An ice cream scoop
- Cups for serving
Step-by-Step Instructions
My first step is always to make sure everything is ice-cold. I put the unopened soda and fruit punch in the fridge the night before, and I only take the sherbet out of the freezer right before I’m ready to assemble. This is crucial because a warm base will melt the sherbet too quickly into a soupy mess. I place my punch bowl on the table where it will be served—it’s too heavy and sloshy to move once full! Then, I pour in the entire half-gallon of chilled Hawaiian punch. The rich, red color flowing into the bowl is the first sign of the festive magic to come.
Next, I open the can of frozen limeade concentrate. Now, here’s a tip I learned the hard way: do not add it as a solid block. I use a fork to break it up slightly right in the can, then I spoon and scrape it all into the punch bowl. I take my long spoon and stir vigorously for a good minute, dissolving the limeade into the red punch. This step ensures you don’t get a surprise chunk of super-tart concentrate in someone’s cup. As you stir, you’ll see the color change from a flat red to a more vibrant, lively hue, and the aroma starts to become wonderfully tangy.
Now for the fizz! I slowly pour the entire 2-liter bottle of chilled lemon-lime soda down the side of the bowl. I do this gently to preserve as much carbonation as possible. I give the mixture one or two very gentle stirs—just enough to combine, but not so much that I beat all the bubbles out. The mixture will be a gorgeous, sparkling crimson at this point. Then comes the grand finale: using my ice cream scoop, I add large, colorful scoops of the rainbow sherbet, floating them right on top of the punch. I usually use about three-quarters of the container, saving the rest for replenishing.(See the next page below to continue…)