The Church Basement Punch
The Church Basement Punch
Ingredients
- 36 fluid ounces ginger ale, divided
- 32 fluid ounces pineapple juice
- 4 teaspoons Kool-Aid powder, unsweetened, Tropical Punch flavor
- 1 cup water
- 3 sherbet, scoops, Rainbow Sherbet flavor
- as needed ice
Instructions
- 1
Pour 1 cup of water into a large pitcher.
⏱️ 1 min
- 2
Add the 4 teaspoons of unsweetened Kool-Aid powder to the water in the pitcher and stir well until completely dissolved.
⏱️ 2 min
- 3
Pour the 32 fluid ounces of pineapple juice into the pitcher.
⏱️ 1 min
- 4
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.
⏱️ 1 min
- 5
Stir the mixture in the pitcher gently to combine all ingredients.
⏱️ 1 min
- 6
Add ice to the pitcher, as needed, to chill the punch.
⏱️ 1 min
- 7
Carefully scoop the 3 scoops of sherbet and add them to the top of the punch in the pitcher.
⏱️ 1 min
- 8
Pour the reserved 12 fluid ounces of ginger ale over the sherbet. This will create a classic foamy top.
⏱️ 1 min
- 9
Serve immediately. Stir gently if needed, but avoid overmixing to maintain the fizziness and sherbet foam.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Church Basement Punch
- 36 fluid ounces ginger ale, divided
- 32 fluid ounces pineapple juice
- 4 teaspoons Kool-Aid powder, unsweetened, Tropical Punch flavor
- 1 cup water
- 3 sherbet, scoops, Rainbow Sherbet flavor
- as needed ice
Instructions
- 1
Pour 1 cup of water into a large pitcher.
⏱️ 1 min - 2
Add the 4 teaspoons of unsweetened Kool-Aid powder to the water in the pitcher and stir well until completely dissolved.
⏱️ 2 min - 3
Pour the 32 fluid ounces of pineapple juice into the pitcher.
⏱️ 1 min - 4
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.
⏱️ 1 min - 5
Stir the mixture in the pitcher gently to combine all ingredients.
⏱️ 1 min - 6
Add ice to the pitcher, as needed, to chill the punch.
⏱️ 1 min - 7
Carefully scoop the 3 scoops of sherbet and add them to the top of the punch in the pitcher.
⏱️ 1 min - 8
Pour the reserved 12 fluid ounces of ginger ale over the sherbet. This will create a classic foamy top.
⏱️ 1 min - 9
Serve immediately. Stir gently if needed, but avoid overmixing to maintain the fizziness and sherbet foam.
⏱️ 1 min