Church Party Punch (Print-Friendly Version)
Light and fruity punch with sherbet, chilled juice, and ginger ale—always a smash at get-togethers.
# Ingredients List:
→ Beverage Base
01 -
340 ml frozen orange juice concentrate
02 -
170 ml frozen lemonade concentrate
03 -
1300 ml pineapple juice
→ Additions
04 -
950 ml chilled ginger ale
05 -
950 ml pineapple sherbet
# Detailed Cooking Steps:
01 -
When it's time to serve, slice up the icy pineapple juice and sherbet in a big bowl. Splash in the orange and lemonade juices first, then pour in the ginger ale. Stir softly so you keep a few chilly bits floating around.
02 -
About two hours before, pull the pineapple juice out so it can soften but stay a little frozen. Mix the frozen lemonade and orange with water just like the label says, then pop them in the fridge until you need them.
03 -
Toss the pineapple juice in the freezer a day ahead so it'll be half-frozen for serving.
# Helpful Hints:
01 -
If you want the ginger ale fizzy, wait till the end to add it.
02 -
Got extra? Pop leftovers in the fridge for up to 3 days or freeze them for a month. Let it thaw overnight and give it a good mix before drinking again.
03 -
You can stretch how far this goes at a big party by pouring in more orange juice and ginger ale.