Sherbet Punch


1 can frozen fruit punch concentrate, (made according to the directions on the can)
1 (64 Fl. oz) bottle pineapple juice
1 (2L) bottle 7-up
1 pint fresh raspberries
1 pint fresh strawberries, sliced
1 pineapple, peeled and cut into thin round slices
10 to 12 scoops raspberry rainbow sherbet

Rum of your choice


Scoop out the sherbet onto a baking sheet and freeze for several hours. You can do this the night before.
In a large punch bowl or pitcher, combine the fruit punch, pineapple juice and 7-up. Throw in the fresh raspberries, sliced strawberries and pineapple slices. Right before servings, drop in the sherbet scoops. Serve right away. Enjoy

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