Goblin Fizz Punch
This is the punch children remember. The sherbet melts into the soda and throws up a frothy green head that keeps bubbling for a good twenty minutes, which is most of the fun. It is sweet, so the lime juice matters: it keeps the bowl tasting like fruit rather than candy.
What you'll need
- 4 cups pineapple juice, well chilled (960 ml)
- 0.25 cup fresh lime juice, about 2 limes (60 ml)
- 2 liters lemon-lime soda, well chilled (about 8 1/2 cups)
- 1 quart lime sherbet (about 950 ml)
- 2 limes, sliced into thin wheels
- 1 cup pineapple juice (240 ml)
- 1 tablespoon fresh lime juice (15 ml)
- 2 cups lemon-lime soda (480 ml)
- 1 cup lime sherbet (240 ml)
How to make it
Put the juice and the soda in the fridge for at least 3 hours. Cold liquid keeps the sherbet from melting away too fast.
Pour the pineapple juice and lime juice into a large punch bowl and stir.
Pour the soda in slowly, down the side of the bowl, so it keeps its bubbles.
Drop the sherbet in by the scoop. It will foam straight away. Slide the lime wheels in around the edge and serve while it is still bubbling.
Glass: Punch bowl and small clear cups. Garnish: Lime wheels; a few candy eyes dropped on the foam if the children would like them.
Chef's secrets
For a less sweet bowl, swap half the soda for plain sparkling water.
Orange sherbet with orange juice gives a pumpkin-orange version of the same punch.
Good to know
Stir the two juices together up to a day ahead and keep them cold. Add the soda and sherbet only when guests arrive. If the foam fades, a few fresh scoops of sherbet bring it back.