Wedding Punch recipe

Ingredients:

36 oz (3 cans) of frozen lemonade concentrate, thawed.
92 oz (2 cans) of pineapple juice, chilled.
2 quarts of ginger ale, chilled.
½ gallon of raspberry or orange sherbet (optional).
Fresh fruit, to garnish.

Preparation Instructions:

In a large punch bowl, prepare the lemonade according to directions on the can.

Add pineapple juice and mix thoroughly.

Just before serving, add ginger ale, along with sherbet if desired.

Garnish bowl with fresh fruit.

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