Rainbow Frappe - cooking recipe

Ingredients

2 1/2 gal. containers rainbow sherbet
64 oz. bottle chilled orange juice
64 oz. bottled chilled grape juice
46 oz. can chilled unsweetened pineapple juice
2 (1 liter) bottles ginger ale

Preparation

Let 1 container of sherbet soften at room temperature for 10 minutes.
In large punch bowl pour half of juices and ginger ale. Add scoops of softened sherbet, using all of 1/2 gallon.
Do not stir.
Repeat same process in another punch bowl.
Makes 2 bowls frappe.