Post by Loupy on May 7, 2015 20:07:35 GMT -7
Lemon Sorbet Punch
Author: Heather Baird @ www.sprinklebakes.com/
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.
Yields: 25 servings
Ingredients:
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
Directions:
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.
A note from Heather: Because lemon sorbet brands vary so much in sweetness, I suggest making a batch of simple syrup ahead of time in case you need to increase the sweetness of the punch. It’s easy! Place 1 cup of sugar and 1 cup of water in a microwave-safe bowl. Heat in the microwave for 2 minutes; stir until sugar granules disappear. If the sugar granules do not dissolve after a few minutes of stirring, heat for an additional 1 minute at 100% power. This can also be made on the stove top over medium-high heat. Chill in the refrigerator before using. Add the simple syrup to the punch a little at a time, to taste.
Author: Heather Baird @ www.sprinklebakes.com/
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.
Yields: 25 servings
Ingredients:
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
Directions:
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.
A note from Heather: Because lemon sorbet brands vary so much in sweetness, I suggest making a batch of simple syrup ahead of time in case you need to increase the sweetness of the punch. It’s easy! Place 1 cup of sugar and 1 cup of water in a microwave-safe bowl. Heat in the microwave for 2 minutes; stir until sugar granules disappear. If the sugar granules do not dissolve after a few minutes of stirring, heat for an additional 1 minute at 100% power. This can also be made on the stove top over medium-high heat. Chill in the refrigerator before using. Add the simple syrup to the punch a little at a time, to taste.
