Pineapple Sherbet Punch (Printable Version)
# What You'll Need:
→ Additions
01 -
950 ml pineapple sherbet
02 -
950 ml cold ginger ale
→ Beverage Base
03 -
1300 ml pineapple juice
04 -
170 ml frozen lemonade concentrate
05 -
340 ml frozen orange juice concentrate
# Steps to Follow:
01 -
Break up the sherbet and partly frozen pineapple juice, then pour both into your big bowl. Stir in the lemonade and orange juice mixtures next. Top it off with ginger ale right before pouring drinks, so you get icy bits floating around.
02 -
Get the frozen pineapple juice out a few hours before you start so it gets nice and soft. Mix up the orange juice and lemonade with some water just like you normally would, then pop 'em back in the fridge till you need them.
03 -
The day ahead, toss the pineapple juice in your freezer and let it get slushy overnight so it's just right for mixing.
# Additional Tips:
01 -
Don’t pop the ginger ale in until right before you pour drinks. That way it's still got some fizz.
02 -
If there’s any left, just stash it in the fridge for up to three days, or freeze for a month and let it thaw out overnight. Give a quick mix before using again.
03 -
Want to make a bigger batch? Just splash in extra ginger ale and orange juice to stretch it.