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one glass of rainbow sherbet punch in front of the punchbowl

Rainbow Sherbet Punch

This colorful Rainbow Punch is quick and easy with just 4 ingredients
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Course: Drinks
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 1 minute
Servings: 10
Calories: 108kcal


  • 6 cups (1.42L) raspberry ginger ale
  • ¼ cup (59ml) pineapple juice increase to ½ cup, if desired
  • 1 cup (210g) pineapple diced or rings
  • 1 cup (123g) raspberries
  • 2 cups (300g) rainbow sherbet scooped into balls


  • If you want to get nice round balls of sherbet, scoop sherbet with an ice cream scoop onto a parchment lined tray and place in freezer for at least 30 minutes.
  • Mix raspberry ginger ale and pineapple juice in a punch bowl.
  • Add in the fruit, followed by the sherbet.
  • Scoop into glasses and serve.


  • This punch gets better as the sherbet melts. So prepare it 5 minutes before serving.
  • Freeze a few extra scoops and add to the punch if the sherbet foams melts or the scoops are all taken.
  • The rainbow punch will become sweeter if you add more sherbet, so add more juice as well.
  • You can simple spoon the sherbet into the punch bowl, no need to freeze it first if you don't want sherbet balls.
  • Feel free to freeze the fruit before adding so that the punch stays cool.
  • Adjust quantity of ingredients to suit your taste.
  • Freeze chopped leftover fruit till needed and add to punch bowl. 
  • Used canned fruit as this will be cheaper than fresh. 
  • Prep ahead - Mix the juice and the fruit a few hours ahead of time in the punch bowl and keep chilled. Scoop and freeze sherbet ahead of time, but only add to the punch 2 minutes before serving.
  • There are 5 WW Blue Plan SmartPoints in one serving.


Calories: 108kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg