1 bottle (32 oz.) cranberry juice cocktail
2 cans (12 oz. each) apricot nectar
Mint sprigs
1/2 c. light corn syrup
1 pt. lemon sherbet

Combine cocktail juice, apricot nectar, and corn syrup in a large pitcher. Chill at least 3 hours. Just before serving, pour mixture into a punch bowl. Scoop sherbet into small balls and float on top. Garnish with mint.