Recipe by Ree Drummond, The Pioneer Woman for The Food Network
Yield: 20 Servings
- 1 gallon raspberry sherbet
- 16 cups (1 gallon) cranberry juice (or cranberry mixed with pomegranate), well chilled
- Two 2-liter bottles ginger ale, well chilled
Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.