Ingredients
1 (32 ounce) bottle guava nectar
1 (2 liter) bottle ginger ale
1 (12 ounce) jar pineapple preserves
1 (16 ounce) bag frozen mango chunks
1/2 gallon orange sherbet, softened
Directions
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Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour.
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Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch.
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Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
Source: AllRecipes
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