1 (32 oz.) bottle cranberry juice cocktail
2 (12 oz.) apricot nectar
1/2 c. light corn syrup
1 pt. lemon sherbet
Mint sprigs

Yield: Serves 18. Combine first 3 ingredients in large pitcher and chill at least 3 hours. Just before serving pour this mixture in a punch bowl and scoop lemon sherbet into the mixture and let float on top. Garnish with mint sprigs.