Rainbow Sherbet Punch

Before you start

Rainbow sherbet punch is a fixture of birthday tables and baby showers for good reason: it takes five minutes, needs no special skill, and the frothy pastel foam that forms on top delights almost everyone. The sherbet melts into the soda, turning it creamy and slightly thick, while pineapple juice adds tang so it is not pure sugar.

The only real technique is timing. Sherbet starts melting the moment it hits the bowl, so assemble the punch right before serving and keep every liquid as cold as possible. Pouring the soda over the scoops, rather than dropping scoops into soda, builds the tallest foam. Expect the punch to be at its best for the first 30 to 45 minutes.

Ingredients

• 1.4 liters (about 1½ quarts) rainbow sherbet — about 1 standard tub
• 2 liters (68 oz) lemon-lime soda — very cold
• 700 ml (24 oz) pineapple juice — very cold
• 60 ml (2 oz) fresh lime juice — optional, to cut sweetness
• 1 cup mixed berries or orange slices — optional garnish

Method

1. Refrigerate the soda and pineapple juice for at least 4 hours. Cold liquid slows the sherbet melt and keeps the foam stable.
2. If preparing ahead, scoop the sherbet into round balls, set them on a lined tray and return them to the freezer until party time.
3. Pour the pineapple juice and lime juice into the punch bowl.
4. Add about two-thirds of the sherbet scoops to the bowl.
5. Slowly pour the soda over the scoops. A thick, pale foam will rise; pour in stages so it does not overflow.
6. Float the remaining scoops on top and scatter the fruit around them. Serve right away, ladling a little foam into each cup.

Tips for success

• Pour the soda in a thin stream from a few inches above the bowl. More motion means more foam.
• Keep a second set of scoops in the freezer. Adding fresh scoops after half an hour revives both the color and the foam.
• A clear glass bowl shows off the pastel layers far better than an opaque one.

Substitutions

Lemon-lime soda

Ginger ale makes the punch spicier and a little less sweet. Plain sparkling water cuts sugar significantly but the foam is thinner.

Rainbow sherbet

Any single flavor works, such as lime for a green punch or orange for a creamsicle-like drink. Sorbet is dairy-free but foams less.

Pineapple juice

White grape juice gives a milder, sweeter base. Pink lemonade adds color and extra tang.

Variations

Individual floats

Put one scoop of sherbet in each cup and top with 60 ml pineapple juice and 120 ml soda for neat single servings.

Tropical sherbet punch

Use mango sherbet and replace half the pineapple juice with mango nectar.

Troubleshooting

There is hardly any foam

The soda was not cold enough or was poured into the bowl first. Pour very cold soda over the sherbet, not the reverse.

The punch turned a muddy color

The rainbow colors blend as they melt. Stir as little as possible and add fresh scoops on top to keep the bright pastels visible.

It is too sweet

Add the lime juice, or swap half the lemon-lime soda for unflavored sparkling water.

Storage

Serve immediately and finish within about an hour; the punch cannot be made ahead or stored once assembled. Because sherbet contains dairy, do not leave the punch out at room temperature for more than 2 hours. Return unused sherbet to the freezer promptly.

Safety notes

Most sherbet contains milk, so the punch is not suitable for people with a milk allergy. Check labels for other allergens and dyes if serving children with sensitivities.