3 c. unsweetened pineapple juice
1 (10 oz.) pkg. frozen raspberries, partially thawed
1 pt. vanilla ice cream
1 pt. raspberry sherbet
2 c. carbonated water

In blender, combine pineapple juice and raspberries; cover and blend until smooth, strain. Pour into large mixing bowl, add ice cream and sherbet. Beat until smooth. Pour into punch bowl and slowly add carbonated water.

Makes approximately 2 1/2 quarts.