About this recipe

A crowd-pleasing, vibrant party punch that's been trusted at gatherings for generations. This beautiful ruby-red punch balances sweet, tart, and bubbly in every cup — made with fruit juices, ginger ale, and a scoop of sherbet for a frothy, festive finish. It's endlessly scalable, easy to make ahead, and always the first thing to disappear at any party.

Instructions

1. 1

   At least 1 hour before the party, place your mixing bowl in the refrigerator or Ziploc bag (Pint size) to chill. Make sure all juice and concentrate ingredients are well chilled before you begin — this is the key to keeping the punch cold longer without diluting it.

2. 2

   Pour the chilled pineapple juice into the mixing bowl. Add the thawed lemonade concentrate and raspberry lemonade concentrate. Stir well with a wooden spoon until the concentrates are fully dissolved and combined.

3. 3

   If using, stir in the cranberry juice. This deepens the ruby-red color and adds a pleasant tartness. Taste the base — it should be bright, sweet, and slightly tart.

4. 4

   Just before guests arrive, slowly pour in both 2-liter bottles of chilled ginger ale along the side of the mixing bowl to preserve as much carbonation as possible. Stir very gently just once or twice.

5. 5

   Using an ice cream scoop, drop large scoops of raspberry sherbet directly into the mixing bowl. The sherbet acts as both a sweetener and a 'floating ice' that keeps the punch cold while adding a beautiful frothy, creamy layer on top.

6. 6

   Float lemon and orange slices on the surface of the punch. Scatter fresh raspberries and a few sprigs of fresh mint over the top for a festive, colorful presentation.

7. 7

   Ladle into punch cups or glasses and serve immediately. For best results, replenish the sherbet scoops as they dissolve throughout the party. If the punch sits for a while, give it a very gentle stir before serving.