Make six to eight servings of lime sherbet punch by mixing 2 quarts of lime sherbet with 2 liters of ginger ale and one 46-ounce can of pineapple juice. If desired, create a flavorful and decorative garnish with lemon slices, lime slices and maraschino cherries.
To make 26 servings of orange-almond sherbet punch, thaw 1 can of frozen lemonade concentrate, and blend it evenly with 2 cups of water and 1 ounce of pure almond extract. Scoop 2 quarts of softened orange sherbet into a punch bowl, and add the lemonade mixture. Slowly pour in 4 liters of cold ginger ale, and stir the mixture. Garnish the punch with your preferred fruit slices.
For another easy orange sherbet punch, pour 4 cups of chilled orange juice into a pitcher, and add 1 cup of milk, 3 tablespoons of sugar, 2 teaspoons of grated orange peel and 1/2 teaspoon of ground nutmeg. When the sugar is completely dissolved, stir 1 cup of chilled sparkling water into the orange juice mixture. Scoop 1 quart of orange sherbet into a bowl, and pour in the punch blend. Alternately, refrigerate the orange juice mixture for up to three days before combining it with the sparkling water and sherbet.