Summer Fruit Punch - cooking recipe

Ingredients

1 pt. raspberry sorbet or sherbet, slightly softened
1 (46 oz.) can peach nectar, chilled
1 qt. orange juice, chilled
2 (12 oz.) cans raspberry-flavored ginger ale, chilled

Preparation

With waxed paper, line 13 x 9-inch baking dish; place in freezer until very cold.
Using an ice cream scoop, make balls from sherbet and arrange in single layer in baking dish.
Cover tightly and freeze until hard.