Scoops of rainbow sherbet float colorfullyin a delicious creamy pineapple and orange-flavored punch.
Recipe: Pastel Rainbow Punch
1 (6-ounce) can frozen pineapple juiceconcentrate, thawed
1 (6-ounce) can frozen orange juice concentrate thawed
3 cups water
3 cups milk
Dash of salt
1/4 cup granulated sugar
1 quart rainbow sherbet
Makes 20 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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