Summer Ice Cream Punch - cooking recipe

Ingredients

1 (46 oz.) can pineapple-orange juice, chilled
1 (28 oz.) bottle ginger ale, chilled
1 pt. orange or lemon sherbet or vanilla ice cream

Preparation

For each serving, pour 1/2 cup pineapple-orange juice into a 10 ounce glass.
Add about 1/4 cup ginger ale.
Top with a scoop of sherbet or ice cream.
Makes 12 (10 ounce) servings.