1/2 c. lemon juice
2 c. orange juice
3/4 c. sugar
1 1/2 qt. cranberry juice
2 (28 oz.) bottles ginger ale, chilled
2 pt. raspberry sherbet

Combine lemon juice, orange juice and sugar in large container. Stir to dissolve sugar. Add cranberry juice. Chill in refrigerator; pour into punch bowl. Add ginger ale; stir well. Spoon sherbet on top of punch. Yields 30 servings.