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Pour 1 cup of water into a large pitcher.

Add the 4 teaspoons of unsweetened Kool-Aid powder to the water in the pitcher and stir well until completely dissolved.

Pour the 32 fluid ounces of pineapple juice into the pitcher.

Open the 3 cans of ginger ale. Pour approximately 24 fluid ounces (about 2 cans) of the ginger ale into the pitcher, reserving the remaining 12 fluid ounces (about 1 can) for later.

Stir the mixture in the pitcher gently to combine all ingredients.

Add ice to the pitcher, as needed, to chill the punch.

Carefully scoop the 3 scoops of sherbet and add them to the top of the punch in the pitcher.

Pour the reserved 12 fluid ounces of ginger ale over the sherbet. This will create a classic foamy top.

Serve immediately. Stir gently if needed, but avoid overmixing to maintain the fizziness and sherbet foam.


Pour 1 cup of water into a large pitcher.

Add the 4 teaspoons of unsweetened Kool-Aid powder to the water in the pitcher and stir well until completely dissolved.

Pour the 32 fluid ounces of pineapple juice into the pitcher.

Open the 3 cans of ginger ale. Pour approximately 24 fluid ounces (about 2 cans) of the ginger ale into the pitcher, reserving the remaining 12 fluid ounces (about 1 can) for later.

Stir the mixture in the pitcher gently to combine all ingredients.

Add ice to the pitcher, as needed, to chill the punch.

Carefully scoop the 3 scoops of sherbet and add them to the top of the punch in the pitcher.

Pour the reserved 12 fluid ounces of ginger ale over the sherbet. This will create a classic foamy top.

Serve immediately. Stir gently if needed, but avoid overmixing to maintain the fizziness and sherbet foam.
