At Allie’s bridal shower, a fellow bridesmaid and crafty gal, Karen, made this fabulous Pink Sherbert Punch which was gone before we knew it! Here’s the details to create the yummy creation (via Paula Dean):
- 2 quarts of raspberry sherbert (let thaw 1.5 – 2 hours before making)
- 1 liter bottle Diet Ginger ale
- 1 46 ounce can of Pineapple juice
- Pineapple chunks
Place sherbert in punchbowl first then add the other liquids. Mix.
Add the fruit items last. Sip and enjoy!
(ours didn’t have alcohol but I’m sure you could add it to spice things up!)