Shelly's Recipe

RAZZ-A-TAZZ PUNCH

Category: Beverages and Cocktails

1/2 cup (see Note)
4 cups (32 oz) pineapple juice
1 pint raspberry sherbet
1 (2-liter) bottle raspberry ginger ale
4 cups (32 oz) cran-raspberry juice
Ice
Frozen raspberries for garnish, if desired

In a bowl or jug, stir sugar into pineapple juice until sugar dissolves. Set aside.

Into a large punch bowl, scoop the sherbet with an ice cream scoop to create balls. Pour ginger ale over the sherbet (it gives a foamy effect). Stir in the cran-raspberry juice and sweetened pineapple juice. Add ice (or an ice ring) and garnish with frozen raspberries, if desired. Makes 30 servings.