FRUITY SHERBET PUNCH
Everybody loves glasses of this sweet fruit punch. When entertaining, I start with a quart of sherbet, then I add more later so it all doesn't melt right away. -Betty Eberly, Palmyra, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 20 servings (about 5 quarts).
Number Of Ingredients 5
Steps:
- In a large punch bowl, combine juices. Stir in ginger ale; top with sherbet. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 23mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 1g protein.
FRUIT PUNCH
Cool and easy recipe. Everyone always loves it, especially my niece.
Provided by Jo Ann Young
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 60
Number Of Ingredients 4
Steps:
- In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 16.4 mg, Sugar 9.5 g
FRUITY SHERBET PUNCH
Make and share this Fruity Sherbet Punch recipe from Food.com.
Provided by Nicole Brummett
Categories Punch Beverage
Time 10m
Yield 5 quarts, 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Combine juices in a punch bowl or large container.
- Stir in ginger ale.
- Top with sherbet.
- Serve immediately.
FRUIT SHERBET
Sherberts made with pureed ripe berries are the essence of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
- In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
- In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
- Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.
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