Summer punch
Recipe by NCL Wellesley Cookbook
Ingredients
Two 12-ounce cans frozen orange juice, no pulp
1/2 can frozen lemonade (can use less if you like it less lemony)
one 46-ounce can pineapple juice
2 liters ginger ale
1/2 quart rainbow sherbet
ice
Directions
1. Mix all ingredients in a large bowl. Add ice as needed.
drinks June 05, 2016 21:32
Author Wendy Kahn
Share the recipe with your friends
0 likes
No one has liked this recipe.
0 comments
No comments yet.