With a pretty crimson color, this sweet tropical beverage is perfect for the holidays. Have the punch base chilling in the refrigerator, then add the ginger ale and sherbet just before serving.
- 4-1/2 cups tropical punch
- 1 cup cranberry juice
- 1 can (6 ounces) 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 to a small punch bowl. Stir in ginger ale; top with scoops of sherbet. Yield: About 2 quarts.
Originally published as Christmas Glow Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p35
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