Champagne Punch - cooking recipe

Ingredients

2 bottles ginger ale
1 (46 oz.) can Hawaiian Punch
1 bottle pink champagne
1 qt. raspberry sherbet

Preparation

Combine all ingredients in a large punch bowl (6 to 8-quart). Spoon in sherbet balls.
Stir and enjoy!
Should be made a half to 1 hour before company arrives.
Improves upon standing.
This punch was served at the Art Auction.