Summer Punch - cooking recipe

Ingredients

1 pt. raspberry sherbet, softened
1 (46 oz.) can peach nectar
1 qt. orange juice
2 (12 oz.) cans raspberry ginger ale

Preparation

Line a baking dish with waxed paper.
Place in refrigerator until very cold.
Using ice cream scoop, make small balls of sherbet.
Arrange in single layer in dish; freeze until hard.