1 (12 oz.) can frozen lemonade concentrate
1 (6 oz.) can frozen orange juice concentrate
9 (6 oz.) cans cold water
5 pts. pineapple sherbet
1 qt. vanilla ice cream

Combine lemonade concentrate, orange concentrate, and cold water in large pitcher. Place the pineapple sherbet and ice cream in punch bowl and pour contents of pitcher of these and stir until sherbet and ice cream are fairly well incorporated into the liquid punch. Yield: about 5 quarts or 40 (punch cup) servings. For a sparkling, tangy punch, you may add a 28 ounce bottle of ginger ale.