Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2-1/2 cups unsweetened pineapple juice
  • 1 cup ginger ale, chilled
  • 1 cup vanilla ice cream, softened
  • 1 cup orange sherbet

Directions

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

Nutritional Facts

1 cup: 226 calories, 4g fat (3g saturated fat), 17mg cholesterol, 49mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 2g protein.

  • 2-1/2 cups unsweetened pineapple juice
  • 1 cup ginger ale, chilled
  • 1 cup vanilla ice cream, softened
  • 1 cup orange sherbet
  1. 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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