Pink Lemonade Sherbet Food

BABY SHOWER PINK CLOUD PUNCH

Steps:

• In a large glass punch bowl, mix the lemonade and lemon-lime soda.
• Add in half of the sherbet, and stir well to make frothy.
• Add in small scoops of the remaining well-frozen little sherbet balls.
• And the lemon and/or orange slices (if using).
• Serve immediately.
• NOTE: just a hint, prepare and freeze your sherbet balls very well in the freezer a head of time so they will remain hard in the punch, and not melt as fast, I do this days ahead, and place them in a large plastic freezer container until ready to drop into the punch.
• Also make certain that your lemonade and soda are VERY cold, so you do not have to add any ice to the punch when serving, although of coarse ice may be aded if desired.
• DELICIOUS!

PINK SHERBET PUNCH

Steps:

• Scoop strawberry sherbet into a punch bowl or large pitcher.
• Add frozen strawberries, then lemonade.
• Stir well.

PINK STRAWBERRY SHERBET PUNCH

Steps:

• Add frozen lemonade concentrate to punch bowl and mix with the 3 cups of cold water. Pour in lemon lime soda, fruit punch juice, and pineapple juice then stir.
• Use a large ice cream scoop to scoop the sherbet into balls. If making for a crowd, I suggest freezing half of the scoops until you're ready to serve so that you have some frozen ones in there to keep things cold.
• Add half of the sherbet scoops to the punch bowl. You will need to use the spoon to break apart the sherbet scoops to help them melt down and incorporate into liquid form. Give it a taste - if it is too sweet/tart for you liking, add more water.When ready to serve: gently place the other half of sherbet scoops, sliced strawberries, lemon slices, and basil on the top of the liquid so that they float.
• Allow each guest to serve their own by placing 9oz cups or mason jars next to the punch bowl. One of the great things about sherbet punch is that if the bowl starts to run low, you can simply add more sherbet, soda, and juice to what's left and spread it out.

RASPBERRY PUNCH

Steps:

• In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale.
• Stir in undrained, thawed raspberries.
• Add ice if desired.

PINK LEMONADE CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine pink lemonade concentrate and Champagne. Stir to combine and dissolve frozen lemonade. Add sliced strawberries, peaches and mangoes to punch bowl. Ladle into glasses and serve.

PINK LEMONADE SHERBET

Steps:

• Combine milk, pink lemonade concentrate, sugar, and food coloring in a 1.5-quart ice cream maker. Freeze according to manufacturer's instructions. Transfer to a covered container; freeze until firm, about 2 hours.