HOLIDAY CRANBERRY PUNCH

• 2 cups orange juice

• 1/2 cups lemon juice

• 1/2 cup sugar

• 1 (48 oz) bottle cranberry juice cocktail

• 2 pints raspberry sherbet, 2 (28 oz) bottles ginger-ale, chilled.

Combine orange juice, lemon juice, and sugar. Stir until sugar dissolves. Add cranberry juice, mix well, chill. Spoon scoops of sherbet on top of punch before serving. Add ginger-ale, stir gently to blend. Serve.

Makes 3/1 quarts.