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Easy Easter Punch

A vibrant, refreshing pink spring punch made with lemonade, pineapple juice, and lemon-lime soda, garnished with fresh berries, lemon slices, and topped with scoops of pastel rainbow sherbet.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 glasses
Course: Beverages, Drinks
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Punch Base
  • 4 cups pink lemonade chilled
  • 2 cups 100% pineapple juice chilled
  • 1 liter lemon-lime soda chilled (or ginger ale)
Garnish & Topping
  • 1 pint rainbow sherbet pastel colors
  • 1 large lemon sliced into rounds
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
  • 1 cup ice cubes

Equipment

  • Large clear pitcher
  • Ice Cream Scoop
  • Glasses
  • Paper straws

Method
 

  1. Ensure all liquids (pink lemonade, pineapple juice, lemon-lime soda) are well chilled in the refrigerator before starting.
  2. Wash the berries and slice the lemon into thin rounds.
  3. In a large glass pitcher, stir together the chilled pink lemonade and pineapple juice.
  4. Add ice cubes, lemon slices, blueberries, and raspberries directly into the pitcher.
  5. Right before serving, slowly pour in the lemon-lime soda and stir very gently to preserve the carbonation.
  6. Pour the punch into individual glasses and top each glass with 1-2 small scoops of pastel rainbow sherbet.
  7. Garnish glasses with extra fruit and colorful straws. Serve immediately while bubbly and cold.

Notes

For the best presentation and to keep the main pitcher from getting cloudy, float the sherbet scoops in individual glasses right as you serve them rather than adding all the sherbet to the large pitcher at once.