Orange Champagne Punch

Class of 1948

• 1 6-oz can frozen orange juice concentrate
• ½ pint orange sherbet
• 1 pint champagne

Dilute orange juice concentrate as directed on label. Add sherbet and stir until melted. Add champagne and mix gently. Add 1/2 pint more sherbet by spoonfuls, to float in punch bowl. Serve at once.

Yield: 16 (3-oz) servings