Give the punch one very gentle stir with your ladle just to combine the layers slightly, but you want to preserve those distinct sherbet scoops and the frothy foam. The punch is now a living, bubbling, colorful spectacle. As you ladle it into cups, you’ll get a bit of the fizzy punch, a melting piece of sherbet, and that gorgeous frothy top in each serving. It’s a sensory experience in a cup.
Pro Tips for Best Results
For the best presentation and to keep it cold without diluting it, make a “punch ring” ahead of time. The night before, pour some of the Hawaiian Fruit Punch (about 2 cups) into a ring mold or Bundt pan and freeze it solid. Add this giant, red fruity ice ring to the bowl just before adding the sherbet. It keeps the punch icy cold and looks amazing.
Scoop your sherbet ahead of time and freeze the scoops on a parchment-lined baking sheet. This way, when it’s time to assemble, you can just drop the frozen scoops in quickly. I tested adding softened sherbet from the container, and it melted into a slush almost instantly. Firm, frozen scoops hold their shape longer for that picture-perfect look.
If you’re serving a crowd over several hours, hold back half of your lemon-lime soda. Add the first liter for the initial wow factor and froth. Once that settles and the fizz lessens, you can add the second chilled liter to revive the bubbles and keep the punch lively throughout the event. This prevents it from going flat too soon.
Common Mistakes to Avoid
Do not add the soda until the very last second. I made the mistake of mixing the soda in an hour before a party once, thinking it would be fine. By the time guests arrived, all the fizz was gone, and the punch was a flat, overly sweet pool with melted sherbet. The carbonation is the life of the party—add it live.(See the next page below to continue…)