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

1. In a large punch bowl, mix together juice, lemonade, sherbet or sorbet and diet ginger ale.
2. 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.