Raspberry Sherbet Punch - cooking recipe

Ingredients

1 (46 fluid ounce) can pineapple juice
46 fluid ounces orange juice
16 fluid ounces cranberry juice
2 (2 liter) bottles lemon-lime soda (such as 7 Up(R))
1 pint raspberry sherbet, or to taste

Preparation

Combine pineapple juice, orange juice, and cranberry juice in a large pitcher and refrigerate, 8 hours to overnight.
Pour juice mixture into a punch bowl and slowly pour in lemon-lime soda; top with sherbet.