Ingredients:

  • 1 gallon Green Hawaiian Punch (Polar Blast or Green Berry Rush)
  • 2 liters Sprite, chilled
  • 1 cup Pineapple Juice
  • 1.5 quarts Lime Sherbet
  • 1 drop neon green gel food coloring
  • 0.25 cup Red Sanding Sugar
  • 2 tablespoons Simple Syrup
  • 18 Maraschino Cherries

Instructions:

  1. Rim the glasses. Dip the edge of each glass into 30 ml (2 tablespoons) of simple syrup, then immediately into 60 ml (0.25 cup) of red sanding sugar. Note: This creates the red heart contrast against the green.
  2. Chill the base. Pour 3.8 litres (1 gallon) of Green Hawaiian Punch into your large punch bowl.
  3. Add the tartness. Stir in 240 ml (1 cup) of pineapple juice until the liquid is a uniform, vibrant green.
  4. Boost the color. Add 1 drop of neon green gel food coloring and whisk gently. Note: The gel is much more concentrated than liquid drops.
  5. Introduce the bubbles. Slowly pour 2 litres of chilled Sprite down the side of the bowl. Do not stir vigorously or you will lose the carbonation.
  6. Crown with sherbet. Using a scoop, drop 1.4 litres (1.5 quarts) of lime sherbet onto the surface. Watch for the immediate frothy reaction.
  7. Garnish with hearts. Place 1 maraschino cherry on top of each floating sherbet scoop.
  8. Final touch. Serve immediately while the foam is at its peak and the sherbet is still firm.