Rose Punch - cooking recipe

Ingredients

2 bottles Rose, chilled
1/2 c. grenadine syrup
1/2 c. lemon juice
1 qt. ginger ale, chilled
1 pt. raspberry sherbet

Preparation

In a large bowl, combine wine, grenadine and lemon juice. Stir in ginger ale.
Spoon 1 pint raspberry sherbet into punch. Makes 22 (1/2 cup) servings.