Tahitian Punch

Source: Betty Crocker Cookbook 1969

1 (46 ounce) can chilled pineapple juice
1 (46 ounce) can orange-grapefruit juice, chilled
2 quarts carbonated lemon-lime beverage, chilled
1 pint lemon or lime sherbet

In a large punch bowl, stir together juices and lemon-lime beverage. Spoon sherbet into bowl.

Serve immediately.

Makes 38 (1/2 cup) servings.

Keywords: tahitian punch recipe | cooking for a crowd punch recipes