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Ingredients1 h 10 m servings 43
Original recipe yields 40 servings (1 1/2 gallons punch)
- Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour.
- Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch.
- Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
Per Serving: 43 calories; 0 11 0 0 6 Full nutrition
ReviewsRead all reviews 2
I made this punch for a holiday party for about 30 guests. It was a huge hit, and a nice tropical break from a New England winter!