Yield: 24 Servings
Measure | Ingredient |
---|---|
1 can | (46-oz) pineapple juice; chilled |
1 pint | Orange sherbet; softened |
1 pint | Vanilla ice cream; softened |
1 \N | Bottle (32-oz) ginger ale; chilled |
Put juice, sherbet and ice cream into a large mixing bowl. Beat with mixer until blended. Pour into punch bowl and slowly add ginger ale. Makes 3 quarts.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .