2 pts. raspberry sherbet
1 c. lemon juice, fresh squeezed
1 c. orange juice, fresh squeezed
3/4 c. sugar
2 (28 oz.) bottles ginger ale
1 (32 oz.) bottle cranberry juice cocktail

Soften 1 pint sherbet in punch bowl. Combine softened sherbet, lemon juice, orange juice and sugar; stir to dissolve sugar. Add ginger ale and cranberry juice. With ice cream scoop, float remaining 1 pint sherbet on top of punch. Makes about 15 cups (20 6-ounce servings.)