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Pastel Rainbow Punch

Servings: 20


1 can (6 ounces) can frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate thawed
3 cups water
3 cups milk
Dash of salt
1/4 cup sugar
1 quart rainbow sherbet

Cooking Directions:

Mix together in a large bowl the pineapple and orange juice concentrates, water, milk, salt and sugar; stir until sugar is dissolved. Spoon sherbet into punch and stir lightly.

Serve very cold, surrounded by crushed ice if possible.

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