I love a good retro punch– the memory takes me back to real glass punch bowls with real glass punch bowl glasses. I usually serve prickly pear lemonade at my parties, but for Christmastime I like to pull out at least one punch bowl (yes, I have two– and glasses, too) and this year I thought I’d twist the retro punch with prickly pear.

The punch is easy– just mixing rainbow sherbet, ginger ale, lemonade (usually Hawaiian punch), but here I’ve added prickly pear puree. As most of you might not have access to puree (it’s how I freeze prickly pear after I’ve processed the tunas), you’ll probably be using syrup instead. Keep in mind that puree is only that, just prickly pear. Syrup has the addition of at least sugar and maybe citric acid and other flavors (we’ll explore this in the new year!). That said, watch the amount because it might get too sweet. And remember, if you need to dilute it, just add ice. As the party shindigs on, the ice will take care of itself.

Ingredients one bowl of punch that will serve approximately 25 people:

1 frozen concentrate lemonade (store brand is always the most flavorful- leave the Minute Maid behind)

1 2-liter ginger ale

1 half gallon rainbow sherbet

Prickly pear puree or syrup

Let the lemonade defrost and follow the directions on the side of the container for the correct amount of water. Mix in the punch bowl with the ginger ale. Add the prickly puree PER TASTE (syrup is much sweeter than puree!) and mix. Taste and color test. When you’re satisfied, add scoops of the sherbet. You also can add some as the party goes on to keep the bowl looking fresh. And who doesn’t love rainbow sherbet?