2 c. water
2 c. sugar
1 c. pineapple juice
2 c. apricot nectar
1 c. orange juice
3 pt. ginger ale, chilled
1/2 c. lemon juice
1 pt. pineapple sherbet

Boil sugar and water for 5 minutes. Cool. In a large bowl mix pineapple juice, apricot nectar, orange juice, lemon juice and syrup. Refrigerate until chilled.

To serve, pour mixture into punch bowl; add ginger ale and scoops of sherbet. Serves 24. Fruit base can be made ahead of serving up to 2 days.