Raspberry Punch Recipe

With Cranberry Juice, Gingerale and Sherbet

Ingredients

4 cups cranberry juice
1 1/2 cups sugar
1 1/2 cups lemon juice
1 cup orange juice
4 cups ginger ale, chilled
1 quart raspberry sherbet

Directions

Pour the cranberry juice into a 5-cup ring mold.

Freeze overnight.

In a punch bowl, combine sugar, lemon juice and orange juice until the sugar is dissolved.

Stir in the ginger ale.

Remove the ice ring from the mold and float it in the punch.

Place scoops of sherbet around the ring.

Yield is approximately 8 servings.

*Note: Be sure to choose a large enough punch bowl, keeping in mind that when the sherbet melts it may cause the bowl to be too full. If you do not have a larger bowl, remove some of the punch before adding the sherbet, and save it to replenish the punch bowl later.
Punch dispensers instead of punch bowls, are becoming increasingly common. I believe they are much more efficient to use and keep the punch "table" much neater! Not so many spills!

These handy dispensers can be used for the handy dispensing of any drinks, including children's birthday parties!