1/2 c. lemon juice
2 c. orange juice
3/4 c. sugar
1 1/2 qt. cranberry juice cocktail
2 bottles (28 oz.) ginger ale, chilled
2 pts. raspberry sherbet

Combine lemon and orange juice with sugar in large container. Stir to dissolve sugar. Add cranberry juice. Refrigerate until cold. Pour into punch bowl. Add ginger ale, blend well. Float sherbet balls on top. Approximately 30 servings.