The recipe for this punch couldn't be much simpler, but both men and women enjoy its refreshing frothy taste. It's not too sweet and is such a pretty color.—Betty Otten, Tea, South Dakota
- 3 quarts raspberry sherbet, softened
- 6 liters ginger ale, chilled
- Just before serving, place sherbet in punch bowl. Add ginger ale; stir until sherbet is almost melted. Yield: about 2 gallons (about 64 half-cup servings).
Originally published as Rock-A-Bye Baby Punch in Taste of Home April/May 2004, p17
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