3 cups apricot nectar (chilled)

3 cups pineapple juice or orange juice

1 quart (4 cups) ginger ale (chilled)

1 pint pineapple sherbet or orange sherbet

Combine apricot nectar and juice in a four-quart punchbowl.

Just before serving, add ginger ale.

Float scoops of sherbet on top.

Serve immediately.

Makes 16 (1/2 cup) servings.