TAHITIAN PUNCH FULL RECIPE

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TAHITIAN PUNCH

RECIPE

1 can (46 ounces) pineapple juice, chilled 

1 can (46 ounces) orange-grapefruit juice, chilled

2 quarts carbonated lemon-lime beverage, chilled

1 pint lemon or lime sherbet



METHOD OF PREPARATION

In large punch bowl, 

stir together juices and carbonated beverage. 

Spoon sherbet into bowl.

Serve immediately.

38 SERVINGS (about ½ cup each).

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