Golden Fruit Punch

Ingredients:

2

Cups

Sugar

2

Cups

Boiling water

Cup

Lemon juice

1-1/2

Cup

Apricot nectar (12 oz)

1

6 oz

Can frozen limeade concentrate

1

6 oz

Can frozen orange juice

1

6 oz

Can frozen pineapple juice

2

Bottles

Ginger ale (12 oz bottles)

1

Quart

Lemon sherbet

Directions:

Dissolve sugar in boiling water; refrigerate until well chilled. Pour chilled mixture into punchbowl; add lemon juice, apricot nectar and frozen juices. Stir until well combined; add ginger ale. Top with scoops of sherbet; garnish with fresh mint leaves, if desired.

 

Yields

35-40 punch cups

 

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