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.

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.

Slowly pour in the remaining ginger ale around the edges of the bowl, not directly on top of the sherbet scoops, so you keep those pretty yellow mounds floating and the punch stays nice and frothy.

Let the punch sit for 3–5 minutes so the sherbet begins to melt slightly into the ginger ale, creating a creamy, golden yellow mixture with some soft scoops still visible.

Give the punch a very gentle stir just once or twice to mix in a little of the melted sherbet while still leaving some chunks and foam on top. Taste and adjust by adding a bit more sherbet for sweetness or more ginger ale for a lighter flavor if desired.