Ingredients
2/3 cup
cinnamon or mint candies, divided
Cooking spray
1 quart strawberry
sherbet
1/4 cup sugar
1/2 cup water
46 oz. pineapple juice
1 12-oz.
can frozen pink lemonade concentrate, thawed and mixed with water
1 liter
chilled ginger ale
Directions
Take a ring mold (holds 5 cups) and coat with cooking spray. Sprinkle mold with 1/3 of the candies. Pack ice cream into mold evenly. Cover and freeze 1 hour or until firm.
Combine sugar, water, and remaining candies in a saucepan. After bringing to a boil, reduce the heat to simmer until candies completely dissolve. Stir occasionally. Remove from heat and let cool completely.
In a large punch bowl (at least 4.5 quarts), combine lemonade with pineapple juice and candy syrup. Remove ice cream mold from freezer and allow to stand at room temperature for 3-5 minutes before unmolding.