4 1/2 cups tropical punch
1 cup cranberry juice
1 can (6-oz) pineapple juice
1/3 cup lemon juice
2 to 3 cups chilled ginger ale
1 pint raspberry sherbet
In a 2-qt container, combine the punch and juices. Cover and refrigerate until chilled.
Just before serving, transfer above mixture to a small punch bowl. Stir in ginger ale and top with scoops of the sherbet.
Yield: 2 quarts
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