Hawaiian Punch

This is the kind of punch bowl recipe that shows up at every church potluck, baby shower, and backyard birthday party for good reason. It works every single time.

Frozen lemonade and orange juice get reconstituted right in the punch bowl, then mixed with Hawaiian punch for that signature fruity sweetness. Raspberry sherbet goes in next and gets whipped into the juice base, turning the whole thing creamy pink and frothy.

The ginger ale goes in last, poured slowly around the edge so you keep all that fizz intact. Rush this step and you’ll lose the bubbles that make this punch feel festive instead of flat.

Chef Tips

• Chill every ingredient before mixing. Warm juice will melt the sherbet too fast and kill the fizz from the ginger ale.
• Pour the ginger ale right before guests arrive. If it sits too long, you’re serving fruit juice, not punch.
• Let the sherbet soften on the counter for 10 minutes before scooping. It blends into the juice much more smoothly.
• Float extra scoops of sherbet on top right before serving for a showstopper presentation.

Variations

• Use lime sherbet and swap the Hawaiian punch for cranberry juice for a holiday version with a gorgeous ruby color.
• Add a splash of pineapple juice for extra tropical flavor.
• For an adults-only version, replace one bottle of ginger ale with prosecco or champagne.