Pastel Rainbow Punch

Scoops of rainbow sherbet float colorfully in a delicious creamy pineapple and orange-flavored punch.

Recipe Ingredients:

1 (6-ounce) can frozen pineapple juice concentrate, thawed
1 (6-ounce) can frozen orange juice concentrate thawed
3 cups water
3 cups milk
Dash of salt
1/4 cup granulated sugar
1 quart rainbow sherbet

Cooking Directions:

1. Mix together in a large bowl the pineapple and orange juice concentrates, water, milk, salt and sugar; stir until sugar is dissolved.
2. Spoon sherbet into punch and stir lightly.
3. Serve very cold, surrounded by crushed ice if possible.

Makes 20 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.