Ingredients
- 46 ounces canned pineapple juice
- 6 ounces frozen pink lemonade concentrate
- 16 ounces raspberry sherbet or sorbet
- 2 liters diet ginger ale, chilled
- 10 ounces frozen red raspberries, thawed
Preparation
- In a large punch bowl, mix together juice, lemonade, sherbet or sorbet and diet ginger ale.
- Stir in un-drained, thawed raspberries.
Helpful hints
- Punch will foam as sherbet starts melting. Be sure to use a large enough punch bowl. Stir to combine as sherbet melts.
- Recipe analysis includes sherbet.
