1 pt. lemon sherbet
1 pt. lime sherbet

PUNCH:

1 (1 qt., 14 oz.) can orange-grapefruit juice, chilled
1 (1 qt., 14 oz.) can pineapple juice, chilled
1/4 c. sugar
1 qt. Ginger Ale, chilled
1 (12 oz.) can apricot nectar

For sherbet ring, alternate scoops of lemon and lime sherbet in a 4 1/2 cup ring mold; pack lightly. Freeze until firm. To unmold, dip mold in warm water just to the rim a few seconds. Invert onto a flat plate and slice into punch bowl.

For punch, combine orange-grapefruit, pineapple and apricot nectar juices, and sugar in a punch bowl. Add Ginger Ale. Unmold sherbet ring into punch. Serve immediately. Makes 1 gallon.