Pink Lady Punch

• porcje: 28

Składniki

1 7oz jar cherries

1 quart raspberry sherbet

1 quart cranberry juice, chilled

1 46 oz can pineapple juice, chilled

1 7oz bottle gingerale

1 quart apple juice, chilled

Wskazówki

Drain cherries & reserve liquid.

Arrange cherries in bottom of 1 qt ring mold.

Spoon slightly softened sherbet into mold & pack into mold.

Freeze for at least 1 hour.

Combine chilled juices with reserved cherry juice in a punch bowl.

Slowly pour ginger ale into punch.

Dip molded sherbet briefly into warm water to loosen.

Insert a float sherbet ring on punch.

Makes 28 servings