Golden Punch - cooking recipe

Ingredients

2 qt. sugar
2 qt. hot water
2 qt. cold water
3 (8 oz.) cans orange concentrate
1 qt. rainbow sherbet
3 large cans pineapple juice
1 (6 oz.) can apricot nectar
3 Tbsp. almond extract
3 Tbsp. vanilla extract

Preparation

Dissolve sugar in hot water; add cold water and juices.
Stir in flavorings; mix well.
Prepare one day ahead and store in refrigerator.
Add sherbet just before serving.
Yields 3 gallons. Excellent for wedding receptions.