Golden Sherbet Punch - cooking recipe

Ingredients

2 c. sugar
1/2 to 1 c. fresh mint leaves
2 c. boiling water
3/4 c. lemon juice
1 (12 oz.) can apricot nectar, chilled
1 (6 oz.) can frozen limeade
1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen pineapple juice
2 large bottles ginger ale, chilled
1 qt. lemon sherbet
fresh mint sprigs for garnish

Preparation

Combine sugar, mint and boiling water; stir to dissolve sugar. Chill.
Strain into chilled punch bowl.
Add lemon juice, apricot nectar and concentrates.
Pour ginger ale down sides of punch bowl.
Top with scoops of sherbet.
Garnish with fresh mint. Serves 20 to 25.