1 c. sugar
2 c. boiling water
1 qt. orange juice
1 qt. pineapple juice
Mint leaves for garnish
1 pt. lemon juice
1 qt. lime, pineapple, or orange sherbet
1 qt. ginger ale

Make a syrup of sugar and water. Cool and add juices. Mix well. When ready to serve. Add sherbet that has been softened, and ginger ale. If desired, make additional punch to freeze on a ring mold or as cubes, adding slices of lemon or oranges, or maraschino cherries. Garnish with mint leaves. More sherbet may be used if desired. Serves 30 to 36.