2 pts. raspberry sherbet, divided
1/2 c. lemon juice
2 c. orange juice
3/4 c. sugar
1 1/2 qts. cranberry juice cocktail (48 oz.)
2 bottles ginger ale, chilled

Soften 1 pint sherbet. In a punch bowl combine softened sherbet, lemon juice, orange juice and sugar. Stir to dissolve sugar. Add cranberry juice. Refrigerate up to 5 hours. Before serving punch, add ginger ale, mixing well. Scoop remaining sherbet into balls and float on top of punch.