Wednesday, September 1, 2010

recipe number 24

Golden Sherbet Punch
2 cups sugar
1 1/2 cups fresh mint leaves
2 cups boiling water
1/4 cup lemon juice
1 -12 ounce can  apricot nector chilled.
1 - 6 ounce can of each; limeade;orange juice concentrate; and pineapple juice concentrate
2  2 liter bottles  of gingerale/ 1 quart lemon sherbet
combine sugar ,mint and boiling water;stir to dissolve sugar. Cool.  Chill.  Strain into chilled punch bowl.  Add lemon juice, apricot nectar, concentrates. Pour ginger ale down side of bowl. Top with scoops of sherbet. Garnish with mint.
Yeilds: 20 to 25 punch cup servings

No comments: