Chill everything first. Keep the soda, juices, and sherbet in the fridge for at least 4 hours. Cold ingredients help keep the punch frothy without watering it down with too much ice.

Prep your punch bowl. Use a large, clear bowl if you have one. It shows off the colors and the sherbet swirls. If you’re serving a big group, set out a ladle and small cups.

Add the juices. Pour the pineapple juice and orange juice into the bowl. If you want a deeper pink tone, stir in the grenadine now. Taste and adjust sweetness to your liking.

Pour in the bubbles. Add the ginger ale and lemon-lime soda right before serving. This keeps the fizz lively. Stir gently to combine without losing too much carbonation.

Float the sherbet. Scoop sherbet into generous, round scoops and gently drop them into the punch. They’ll float and slowly melt, creating pretty ribbons of color.

Garnish. Add slices of orange, pineapple chunks, strawberries, or a handful of cherries. The fruit makes each ladleful look festive and adds little bursts of flavor.

Optional: Spike thoughtfully. If serving adults, stir in your chosen spirit. Start with 1 cup and taste. You can also set alcohol on the side so guests can add their own.

Serve immediately. Ladle into cups and make sure each serving gets a bit of sherbet and fruit. Replenish sherbet scoops as the party goes on to keep the creamy swirl effect.