This handwritten punch recipe comes from a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy (front only).

Pastel Sherbet-Cream Punch

2 1/2 c. canned pineapple juice, chilled
1 pt. lime, lemon or raspberry sherbet
1 pt. vanilla ice cream
1 12 oz. bottle sparkling water, chilled

Combine pineapple juice, sherbet and half the ice cream. Beat until smooth. Add sparkling water. Spoon remaining ice cream into punch. Serve immediately.

Yield: 14 1/2 cup servings.