Pastel Rainbow Punch
Scoops of rainbow sherbet float colorfully in a delicious creamy pineapple and orange-flavored punch.
1 (6-ounce) can frozen pineapple juice concentrate, thawed
1 (6-ounce) can frozen orange juice concentrate thawed
3 cups water
3 cups milk
Dash of salt
1/4 cup granulated sugar
1 quart rainbow sherbet
- Mix together in a large bowl the pineapple and orange juice concentrates, water, milk, salt and sugar; stir until sugar is dissolved.
- Spoon sherbet into punch and stir lightly.
- Serve very cold, surrounded by crushed ice if possible.
Makes 20 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.