2 1/2 c. sugar
2 1/2 c. lime juice
2 lg. bottles ginger ale
1 c. grapefruit juice
2 1/2 c. orange juice
4 c. cranberry juice

Make sugar syrup by combining equal parts sugar and water. Stir over low heat until sugar dissolves. Bring to boil; boil 8 minutes. Combine syrup and fruit juices. Pour over ice in punch bowl.

Add ginger ale just before serving. Garnish with raspberry sherbet and orange slices. A frozen block of colored ice may be garnished to float on top. Serves 50.