Friday, July 13, 2012


This is another of the old recipes from my early years growing up in Southern Indiana.  Personally, I think all punch should have the creaminess of sherbet!

5 cups pineapple juice
1 cup lemon juice
3 cups sugar
2 quarts water
1 quart ginger ale
3 pints lime sherbet

Chill the pineapple juice, lemon juice, and ginger ale. Bring the sugar and half the water to a boil; allow to cool to room temperature.  Combine the chilled juices, sugar water, and the remaining water.
Just before serving time pour into a chilled punch bowl and add the chilled ginger ale.  Float scoops of sherbet on the top of the punch.  You may use pineapple, orange, etc. sherbet to suit your taste and/or color scheme.

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