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.