Orange Blossom Cooler - cooking recipe

Ingredients

2 (6 oz.) cans frozen lemonade concentrate
1 (6 oz.) can frozen orange juice
9 c. cold water
5 pt. pineapple sherbet
1 qt. vanilla ice cream

Preparation

Combine frozen concentrate and water.
Put sherbet and ice cream in bottom of punch bowl.
Break into small pieces with large spoon.
Add juice mixtures.
Stir until sherbet and ice cream are partially melted. Makes about 5 quarts punch or 40 (1/2 cup) servings.