Are you having a busy week? I sure am, and with all of the prom and graduation pictures in my Facebook feed, I’m guessing some of you are too. Personally, I feel like I’ve purchased one of everything in the gift bag and greeting card aisles this week. Around here we’ve had birthdays to celebrate and a Mother’s Day brunch to plan, too. It’s been a little work and a lot of fun. I love celebrating my special people.
One thing that I love having at any celebration is punch, and lately I’ve been downright obsessed with it! It’s like dessert you can sip. I’ve been filling my recipe journal with my own concoctions, taking notes on taste-testing and soda-to-sherbet ratios so I can achieve the perfect frothy punch foam on top. This lemon sorbet punch is one is one of my favorites so far. It’s light and refreshing, sweet and tart, and certainly on my Mother’s Day brunch menu.
The lemon sorbet gives the punch a bright citrusy flavor. There are all kinds of sorbet brands to choose from; some are more tart, and some are sweeter. I like those that tend to be sweeter, but choose your favorite.
This punch is beautifully pale with billowy white foam on top. I think it’s lovely as-is, but I prefer to set a party buffet with a little more color – cue the berries! Berry skewers are the easiest garnish to make, ever. Just thread berries on small skewers and add them to each punch cup. A 12-inch berry skewer balanced across the punch bowl looks nice, too.
Lemon Sorbet Punch
- 12 ounce can lemonade concentrate thawed
- 3 cups water
- 1/2 cup lemon juice
- 2 liter bottle lemon-lime soft drink I like 7-UP
- 16 ounces lemon sorbet softened
- 1 quart pineapple sherbet
- 3 cups ginger ale
- 1 pint mixed berries optional
- Lemon slices optional
- Combine the lemonade concentrate, water, lemon juice and lemon-lime soda in a large punch bowl. Stir until well blended.
- Add scoops of sorbet to the mixture; stir gently and let stand until the sorbet is almost completely melted into the punch mixture.
- Add the pineapple sherbet in large heaps on top of the punch. Stir briefly. Let stand until the sherbet is partially melted and covers the entire surface of the punch.
- Finally, pour in the 3 cups of ginger ale. The sherbet topping will foam and rise with this addition. Garnish with fresh berries and lemon slices, if desired.
That looks so refreshing! I'm excited to make a lot of punches this year – Cooking Light published like…. a master recipe of sorts for concocting your own and it got me so inspired……… and thirsty 😉 Pinning this for later!
I willl have to check that out, Kaitlin!
Any suggestions on what and how much alcohol to add to make it a cocktail punch?? 🙂
Hi Gloria! You can replace up to half of the 2 liter lemon-lime soda with champagne for lemon sorbet mimosa punch.
Oh my goodness! This looks soooo yummy!
Yes! Definitely! It looks like it could punch my mouth…I would punch it back by drinking it all! 😉
Oh this is perfect!! And just so beautiful 🙂 Thanks for a refreshing non-alcoholic punch!
Any suggestions on how to make for 275 people?
Hi Meredith! You'll need to multiply this recipe by 11. I'd suggest mixing together the lemonade concentrate, lemon juice, water, and lemon sorbet in a stock pot that holds gallons of water, such as a 44 quart stock pot. Store this base mixture in gallon jugs (about 6 jugs, if I'm doing the math correctly). Fill each large punch bowl (about 1.5 gal) a little over halfway full of the base ingredients and then add scoops of sherbet on top. Finish with the sodas. I hope this helps! That's quite a lot of people to serve. One thing to keep… Read more »