Chambers Family Cookbook
Pink Lady Punch
28
servings-
total timeIngredients
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
Directions
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
28
servings-
total time