Patio Blush - cooking recipe

Ingredients

1 (6 oz.) can frozen orange juice concentrate, thawed (undiluted)
1/4 c. lemon juice
1/4 c. honey
1/4 c. maraschino cherry juice
2 (33.8 oz.) bottle ginger ale, chilled
1 pt. pineapple sherbet

Preparation

Combine the first 4 ingredients; divide among six 16-ounce glasses.
Fill glasses with ginger ale.
Top each with a scoop of sherbet.
Serve immediately.
Yields 6 servings.