Grandma Betty swore by this 2 ingredient refresher for all our warm weather get-togethers. I never realized how incredibly simple it was until I caught her making it in the kitchen.

1.5 quarts pineapple sherbet, slightly softened

2 liters chilled ginger ale

Directions

Chill the ginger ale in the refrigerator for several hours so it is very cold before you start. If you can, place your clear glass serving bowl in the fridge for 20–30 minutes as well to help keep the punch frosty longer.

Set the slightly softened pineapple sherbet on the counter for about 5–10 minutes so it’s easy to scoop but not melted. You want it soft enough that an ice cream scoop glides through without much effort.

Place the clear glass serving bowl on your kitchen counter or table. Pour in about half of the chilled ginger ale to create a fizzy base.

Use an ice cream scoop to add generous scoops of pineapple sherbet into the ginger ale. The sherbet will start to float and create a foamy, creamy layer on top.