Green Wedding Punch for 100
12 liters ginger ale
3 gallons lime sherbet
3 large cans pineapple juice
Thinly sliced lemon or lime (optional)
Mint leaves (optional)
Directions:
Chill the ginger ale and pineapple juice ahead of time. Set out the sherbet to soften 20-30 minutes before making the punch. Use two punch bowls. Scoop 1 gallon of lime sherbet into the bottom of each punch bowl, using an ice cream scoop or large spoon. Then, into each punch bowl gently pour 1 can pineapple juice and enough ginger ale (usually 3-4 liters) to fill the bowl 3/4 full. Lift the sherbet gently with a spoon and stir lightly while you add the liquids to encourage the sherbet to create a foam. Scoop balls from the remaining lime sherbet and add to each bowl to float in the punch. Thinly sliced lemon or lime or mint sprigs may be added for garnish. Any remaining ginger ale, juice, and sherbet may be used to refresh the punch after the serving begins. (Serves 100.)
Notes:
On the day before, balloons can be filled with pineapple juice, tied shut, and frozen to make round juice balls that will chill the punch without diluting it. (Slit the balloon and remove it before adding the juice ball to the punch.) Ice rings can be made and decorated with stemmed maraschino cherries and thin slices of lemon or lime.
