Friday, July 17, 2015

Cranberry Punch


2 pint raspberry sherbet
3/4 cup sugar
1/2 cup lemon juice
2 cups orange juice
1-1/2 qt. (48 oz.) cranberry juice cocktail
2 bottles (28 oz. each) ginger ale, chilled

      Soften 1 pint sherbet.  In a large punch bowl, combine softened sherbet, lemon juice, orange juice and sugar.  Stir to dissolve sugar.  Add cranberry juice.  Refrigerate up to 5 hours.  Before serving punch, add ginger ale, mixing well.  Scoop remaining sherbet into balls and float on top of punch.  Makes 30 (4-oz.) servings.

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