Raspberry Punch - cooking recipe

Ingredients

1 (46 oz.) can unsweetened pineapple juice
1 (40 oz.) jar unsweetened apple juice
1 (6 oz.) can frozen lemonade, reconstituted
1 (6 oz.) can limeade, reconstituted
1 tsp. almond extract
1/2 gal. raspberry sherbet

Preparation

Mix all juices.
Blend and allow to stand several hours (overnight).
At serving time, pour into punch bowl and add sherbet, cut into small pieces.
Serves 40.