Spring Punch
Refreshing and vibrant Spring Punch recipes perfect for parties and sunny afternoons, featuring a blend of fruity flavors and fizzy drinks.
Ingredients
Rainbow Sherbet Punch Ingredients
- 2 liter lemon-lime soda For mixing with sherbet and fruit punch
- 0.5 gallon Hawaiian fruit punch Adds tropical flavor
- 0.5 can frozen limeade For tartness
- 0.5 gallon rainbow sherbet Swirled in for color
Shirley Temple Punch Ingredients
- 52 oz bottle orange juice Base for punch
- 2 bottles lemon-lime soda For fizz
- 1 cup grenadine syrup Adds sweetness and color
- 6 cups ice cubes To chill the punch
- 1 navel orange Sliced for garnish
- 0.5 cup maraschino cherries For garnish
Orange Sherbet Punch Ingredients
- 12 -oz frozen orange juice concentrate For flavor base
- 46 ounce can pineapple juice Adds sweetness
- 1 quart orange sherbet To swizzle in
Instructions
Preparation
- For Rainbow Sherbet Punch, combine lemon-lime soda, Hawaiian fruit punch, frozen limeade, and rainbow sherbet in a large bowl.
- For Shirley Temple Punch, mix orange juice, lemon-lime soda, and grenadine syrup in another bowl. Add ice, orange slices, and maraschino cherries.
- For Orange Sherbet Punch, combine frozen orange juice concentrate, lemon-lime soda, and pineapple juice in a bowl. Stir in orange sherbet.
Serving
- Serve your Spring Punch in large glasses or punch bowls, garnished with slices of fresh oranges or cherries.
- Consider using colorful straws or fun drink stirrers for a festive touch.
Storage
- If you have leftover punch, store it in a sealed container in the refrigerator for up to 2 days.
Notes
Adjust ingredients based on personal preference. For a stronger flavor, increase the amount of juices. Fresh fruits can enhance presentation. For adult gatherings, consider adding a spirit for an extra kick.