The moment the sherbet hits the liquid, the science-magic happens. It starts to fizz and foam immediately, creating a beautiful, frothy, pastel-colored head. I’ll gently push some scoops below the surface to help them start melting and swirling their citrusy, creamy flavor throughout the punch. I let it sit for just a minute or two before serving, allowing the first few scoops to melt slightly and create those dreamy streaks of orange, pink, and lime green throughout the red. The visual transformation is half the fun!
Pro Tips for Best Results
To keep your punch cold without diluting it, make “punch cubes.” The night before, pour some of the Hawaiian punch (or a mix of punch and water) into ice cube trays and freeze them. Use these instead of regular ice cubes when serving. They melt and add flavor, not water. I tested this three different ways: with regular ice (watered it down), with no ice (got warm too fast), and with punch cubes (perfection).
The order of operations matters more than you think. I’ve tried adding the soda first, or putting the sherbet in before the liquids. Adding the soda last, just before the sherbet, preserves its fizz for the big visual reaction. And always add the sherbet immediately before serving. If you let it sit for 30 minutes before guests arrive, it will melt completely and you’ll lose that gorgeous, sculpted, frothy top. I time it so I’m adding the sherbet as the first guests are walking in.
For the most beautiful presentation, invest in a clear glass or acrylic punch bowl. The layers of red liquid, rising bubbles, and floating rainbow sherbet are a main attraction. I also like to float a few extra lime slices or maraschino cherries on top amongst the sherbet scoops for an extra touch of elegance. It makes it look like you fussed for hours.
Common Mistakes to Avoid
The first mistake I made was using room-temperature ingredients. I was in a rush and grabbed the soda and juice from the pantry. When I added the sherbet, it melted into a thin, beige foam in under a minute, and the punch itself was lukewarm and unappealing. Don’t do what I did! Every single liquid must be thoroughly chilled. This keeps the sherbet floating and foaming beautifully for much longer.(See the next page below to continue…)