Frosty Sherbet Punch - cooking recipe

Ingredients

3 cans (1 qt. 14 oz. each) orange-grapefruit juice
3 cans (1 qt. 14 oz. each) pineapple juice
3 cans (12 oz. each) apricot nectar
3 qt. ginger ale
3 qt. lemon sherbet

Preparation

Have juices and ginger ale thoroughly chilled.
Empty one can of each juice and one quart ginger ale into punch bowl.
Add a quart of sherbet.
Spoon the liquid over the sherbet until partly melted.
Serve.