• Using an ice cream maker add 1st soda to the frozen container base and run for 15-20 minutes until it is slushy.
• Remove to a bowl and place in the freezer to keep cool.
• Repeat with the remaining two sodas.
• Meanwhile wet the rims of 4 chilled glasses and coat in purple sugar sprinkles.
• Once you finish freezing the last soda, pour the slushy into the four glasses, filling about 1/3 full.
• Remove the other two sodas from the freezer and mix up if needed.
• Now pour each slushy soda layer into the glasses until filled. You should have three colored layers.
• Top with a festive straw and serve immediately.

For the strawberry puree:

• Add berries and sugar to a bowl and let macerate for about 30 minutes.
• Add berries to a food processor (or blender) and pulse until smooth.
• For the ice cups:
• Add sliced peaches and strawberries to silicone cupcake molds.
• Fill with water.
• Place on a tray in the freezer.
• Freeze until solid then remove from molds and add to punch.

For the punch:

• In a large pitcher {up to 1 gallon} add strawberry puree, peach syrup, and both liters of sparkling water.
• Stir then add fruit ice cups.
• Pour into glasses, add a peach slice and straw to each glass, and serve.