2 bottles Cran-raspberry juice
4 cups pineapple juice
1 bottle of ginger ale
1 tub of raspberry sherbet.
raspberries if desired
Make 2 trays of frozen Cran-raspberry juice cubes in the freezer. Combine frozen cubes, and juices. Just before serving, slowly pour in the ginger ale. Top with dollops of sherbet and raspberries. The pineapple juice can be adjusted to sweeten the punch. I like this punch to be a little tart since the sherbet is so sweet.
My Sister Frances’ recipe