Citrus Cream Punch - cooking recipe

Ingredients

1 (12 oz.) can frozen lemonade concentrate
1 (6 oz.) can frozen orange juice concentrate
9 (6 oz.) cans cold water
5 pt. pineapple sherbet
1 qt. vanilla ice cream

Preparation

In a large pitcher, combine juices and water.
In punch bowl, place the sherbet and ice cream.
Pour juice mixture over the sherbet and ice cream and circulate it until pourable.
Yield: about 40 punch cup servings.