Scoop the sherbet into 6 to 8 round scoops. Place on a baking dish that’s been lined with plastic wrap. Place in the freezer until ready to serve.

To make the simple syrup, add all ingredients to a small saucepan over high heat. Bring to a boil and remove from heat. Cover and let steep for 15 minutes.

Strain syrup into a small bowl and place in the freezer to chill for about 15 minutes.

When ready to serve, add Sparkling Ice® Black Raspberry, club soda, pineapple juice, and mint simple syrup to a punch bowl. Fill with ice.

Top with scoops of sherbet, fresh raspberries, fresh pineapple wedges, and mint leaves.

Serve in glasses filled with ice.