Apricot-Sherbet Punch

2 cups sugar
2 cups boiling water
3/4 cup lemon juice
1 (12oz) can of apricot nectar
1 (6oz) can frozen pineapple concentrate
1 (6oz) can frozen orange concentrate
1 (6oz) can frozen limeade concentrate
2 large bottles gingerale, chilled
1 quart lemon sherbet ice
Mint to garnish

Combine sugar and boiling water; stir to dissolve sugar.  Cool.  Pour over block of ice into chilled punch bow.  Add lemon juice, apricot nectar and concentrates.  Pour gingerale down side of bowl.  Top with scoops of sherbet.   Trim with mint.

Yield: 25-30 servings

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