2 c. sugar
2 c. boiling water
1 (12 oz.) can or 1 1/2 c. apricot nectar, chilled
3/4 c. lemon juice
1 (6 oz.) can frozen limeade concentrate, thawed
1 (6 oz.) can frozen pineapple juice concentrate, thawed
7 c. ginger ale, chilled
1 qt. lemon sherbet

Dissolve sugar in boiling water; refrigerate until well chilled. Pour chilled mixture into a chilled punch bowl; add apricot nectar, lemon juice and frozen juice concentrates. Stir until well combined; add ginger ale. Top with scoops of sherbet; garnish with fresh mint leaves, if desired.