This is just the kind of recipe found in a Junior League or church cookbook. It is greatly improved upon by using fresh juices and sorbet instead of canned juice and sherbet. But, one can also use the old canned standby.
Recipe information
Yield
makes 2 quarts
Ingredients
2 cups Fresh Cranberry Juice (page 240)
2 cups fresh pineapple juice
1 quart ginger ale
1 quart lemon or orange sorbet
Preparation
Step 1
Stir together the cranberry juice, pineapple juice, and ginger ale in a large pitcher. Chill in the refrigerator until serving time.
Step 2
To serve, place a scoop of sorbet into a glass and fill with punch.
Bubbyās Brunch Cookbook by Ron Silver and Rosemary Black. Copyright Ā© 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
