Poinsettia Punch - cooking recipe

Ingredients

2 (6 oz.) cans frozen concentrated pink lemonade, undiluted
2 large (28 oz.) bottles dry ginger ale, chilled
2 pt. raspberry sherbet

Preparation

Pour diluted lemonade into bowl. Pour in ginger ale.
Add a tray of ice cubes.
Stir in sherbet until well blended.
Makes 20 punch cup servings.