My bright orange sipper fits right in with October fun. To serve it in a festive way, I often put the punch bowl inside a hollowed-out-pumpkin. —Sue Thomas, Casa Grande, Arizona
Ingredients
- 1 can (46 ounces) pineapple juice, divided
- 1 package (3 ounces) orange gelatin
- 1 carton (64 ounces) orange juice
- 1 liter ginger ale, chilled
- 1 quart orange sherbet
Directions
- In a saucepan, bring 1 cup of pineapple juice to a boil. Stir in gelatin until dissolved. Cool; transfer to a large pitcher or container. Add orange juice and remaining pineapple juice. Chill. Just before serving, pour into a punch bowl; add ginger ale and mix well. Top with scoops of sherbet.
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