Equipment Needed
- A very large punch bowl or a clean, large soup pot (at least 5-gallon capacity)
- Ladle
- Long-handled spoon
- Ice cream scoop
- Cups for serving
Step-by-Step Instructions
We start with the foundation, and timing is everything. About an hour before your guests arrive, take your chilled lemon-lime soda and chilled Hawaiian Fruit Punch out of the fridge. Keeping everything cold is the key to a long-lasting, fizzy punch. In your large, clean punch bowl, pour in the entire half-gallon of fruit punch. Then, open your thawed can of limeade concentrate and pour it into the fruit punch. Use a long-handled spoon to stir this mixture well, ensuring the thick limeade is fully incorporated. This creates your flavorful, tangy base.
Now, for the most fun part: the sherbet. Take your first container of rainbow sherbet. Using a large ice cream scoop, drop big, round scoops of sherbet all over the surface of the punch mixture. You don’t need to stir them in; just let them float like colorful, fruity icebergs. I like to space them out so there’s plenty of sherbet to go around. The sherbet will immediately start to soften and bleed its beautiful pastel colors into the red punch, creating a marbled effect.
Here comes the dramatic moment. Just before you’re ready to serve—I mean, literally minutes before your guests line up—slowly and carefully pour the entire 2-liter bottle of chilled lemon-lime soda down the side of the punch bowl. Pouring it directly onto the sherbet will cause a volcanic fizz-over. As the soda hits the punch, it will foam up beautifully, creating a frothy, fizzy head and causing the sherbet scoops to swirl and dance. The sound alone is festive!(See the next page below to continue…)