Pastel Sherbet Cream Punch - cooking recipe

Ingredients

2 1/2 c. canned pineapple juice, chilled
1 pt. sherbet (lime, lemon or raspberry)
1 pt. vanilla ice cream
1 (12 oz.) bottle sparkling water, chilled

Preparation

Combine pineapple juice, sherbet and half of ice cream.
Beat until smooth.
Add sparkling water.
Spoon remaining ice cream into punch.
Serve immediately.
Yields 14 (1/2-cup) servings.