In Running Springs, California, Bernice Dufek blends pineapple juice with ginger ale and tops it with scoops of sherbet and ice cream. The creamy thirst-quencher makes a refreshing beverage for most any occasion.
- 2-1/2 cups DOLE® Canned 100% Pineapple Juice
- 1 cup ginger ale, chilled
- 1 cup vanilla ice cream, softened
- 1 cup orange sherbet
- In a small punch bowl, combine the pineapple juice and ginger ale. Top with scoops of the ice cream and sherbet. Serve punch immediately. Yield: about 1 quart.
Originally published as Fruity Punch in Quick Cooking September/October 2004, p6
Reviews for Fruity Punch
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review