Scoops of sherbet add creaminess and a pleasing tang to this party refresher.
1 bottle (32 ozs.) cranberry juice cocktail
2 cans (12 ozs. each) apricot nectar
1/2 cup light corn syrup
1 pint lemon sherbet
mint sprigs
Combine cranberry juice cocktail, apricot nectar, and corn syrup in a large pitcher. Chill at least 3 hours.
Just before serving, pour mixture into a punch bowl. Scoop or spoon lemon sherbet into small balls; float on top. Garnish with a cluster of mint.
TIP: If you have a freezer, save yourself last-minute fussing by shaping ice-cream balls ahead. Place a single layer on a cookie sheet; cover with transparent wrap; freeze until serving.