1/2 gallon vanilla ice cream, softened
6 1/4 c. apricot nectar, chilled
6 1/4 c. pineapple juice, chilled
3/4 c. frozen orange juice concentrate, thawed
1 qt. sparkling water, chilled

Using very small ice cream scoop, dip half of ice cream into miniature scoops; hold in freezer. In large saucepan, beat remaining ice cream with apricot nectar, pineapple juice, and orange juice. Pour into punch bowl; add sparkling water. Float small scoops of ice cream on top. Makes 50 punch cups. If you want to prepare ahead of time, scoop ice cream balls and freeze them. Mix juice and ice cream and refrigerate. Just before serving, pour into bowl with sparkling water. Top with balls.