1 (64 oz.) can pineapple juice
1 qt. gingerale (honey) (buy at Boney's)
1 pt. raspberry frozen yogurt or sherbet
1 pkg. frozen raspberries, thawed

Chill pineapple juice and gingerale. Combine half of pineapple juice, sherbet and gingerale in blender; whirl until light and frothy, about 1 minute. Pour into a large punch bowl. Repeat above procedure with rest of ingredients. Stir in undrained raspberries. Makes 3 quarts.