Yield: About 2 quarts; about 14 servings.
4-1/2 cups tropical punch
1 cup cranberry juice
1 can (6 ounces) pineapple juice
1/3 cup lemon juice
2 to 3 cups chilled ginger ale
1 pint raspberry sherbet
1. In a 2-qt. container, combine the punch and juices.
2. Cover and refrigerate until chilled. Just before serving, transfer to a small punch bowl.
3. Stir in ginger ale; top with scoops of sherbet.
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