"Everybody loves glasses of this sweet fruit punch," promises Betty Eberly of Palmyra, Pennsylvania. "When entertaining, I start with a quart of sherbet, then add more later so it all doesn't melt right away," she suggests.
- 4 cups each apple, pineapple and orange juice, chilled
- 2 liters ginger ale, chilled
- 1 to 2 quarts orange or pineapple sherbet
- In a large punch bowl, combine juices. Stir in ginger ale. Top with sherbet. Serve immediately. Yield: 15-20 servings (about 5 quarts).
Originally published as Fruity Sherbet Punch in Quick Cooking November/December 1999, p12
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