Have all ingredients well chilled. Dissolve sugar in lemon juice in a punch bowl. Add raspberries. Blend in pineapple juice, cranberry juice and 7-up. Add sherbet, stirring until softened and partially dissolved. Yields 12-18 servings.
Ingredients
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1 cup Sugar
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1/2 cup lemon Juice
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1 cup raspberries, crushed
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2 cans Pineapple Juice (46 ounce Cans)
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1 pint cranberry juice
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1 bottle 7-up (2 quart bottle)
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1 quart raspberry sherbet
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