Creamy Mint Punch

• 1 12 cups water
• 1 (10 ounce) jar apple mint jelly
• 3 cups unsweetened pineapple juice
• 1 (14 ounce) can sweetened condensed milk
• 34 cup lemon juice concentrate
• 2 (32 ounce) bottles ginger ale, can also use lemon-lime if preferred
• 1 quart lemon sherbet or 1 quart lime sherbet
• fresh mint leaves (optional)

1. In saucepan, combine water and jelly, cook and stir until jelly melts.
2. Cool.
3. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet.
4. Mix well.
5. Scoop sherbet on top of punch, garnish with mint leaves if desired, and serve immediately.
6. *Stir punch occaisionally to keep mixture blended.
7. If there are any leftovers, refrigerate.
8. *If you'd like, you can sub part or all of the ginger ale with sparkling white wine or champagne.

water, mint jelly, pineapple juice, condensed milk, lemon juice concentrate, ginger ale, lemon sherbet, mint

Taken from www.food.com/recipe/creamy-mint-punch-326472 (may not work)