“ORANGE GINGER PUNCH”
“Farm Journal’s – Country Cookbook”
3 qts. orange ice (or sherbet)
5 qts. chilled ginger ale
*Place large chunks of orange ice in chilled punch bowl.
*Pour ginger ale over, holding the bottles some little distance above the punch bowl. Garnish with fresh mint leaves and marashino cherries, if desired, or with seedless green grapes when in season. Makes 55 punch cup servings.
**Try using another flavor of sherbet.