Pink Punch - cooking recipe

Ingredients

1/2 c. sugar
1 c. fresh mint leaves or 1/4 c. dried
2 c. boiling water
2 (10 oz.) pkg. frozen raspberries
2 (6 oz.) cans frozen pink lemonade
5 c. water*
raspberry sherbet

Preparation

Combine sugar, mint leaves and boiling water; let stand 5 minutes.
Add raspberries and lemonade; stir until thawed. Strain; pour into punch bowl.
Add water.
Chill thoroughly. Float scoops of sherbet when ready to serve.