– 1 1/2 cups granulated sugar – 2 packets strawberry Kool-Aid unsweetened drink mix 0.13 oz. each – 4 cups water – 46 oz. pineapple juice not from concentrate 1 large can – 2 liters ginger ale – 1 quart lime sherbet frozen dessert softened

– In a large punch bowl, combine the sugar and powdered drink mix. Add the water and stir until the sugar is dissolved and the punch base is consistently bright red. – Stir in the pineapple juice. Add in half of the ginger ale. Stir briefly. – Place scoops of sherbet on top of the punch. Pour the remaining ginger ale over the sherbet. Give the mixture a brief stir and let the sherbet foam rise naturally.

– Serve this sweet dessert punch in small 4 oz. punch cups, topped with some of the frothy foam.

Any flavor of Kool-Aid can be used, but I think strawberry tastes best and gives the brightest red hue. Cherry would also make a fine red punch. Swap the lime sherbet for pineapple or orange – your choice! Lime is pretty for Christmas, but all flavors seem to dissolve into a pink foamy head on top of the punch. The foam will dissipate as you dip servings from the punch bowl. Expect this. It’s just the nature of sherbet-topped punch.

This recipe doubles well to serve 50 people. Swap the ginger ale for an equal amount of champagne or prosecco for a toast-worthy New Year’s Eve drink.