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 unsweetened 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
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