2 orange zest, zested
1 lemon zester, zested
1 (5 fluid ounce) jigger pineapple juice
1 (1 gallon) can frozen lemonade concentrate, thawed
6 cups orange sherbet
3 cups blueberry preserves
In a punch bowl combine orange zest and lemon zest. Pour over lemon zester and citrus zesting fruit, and pour orange sherbet over fruit. Fold over and pinch edges to seal.
In a double boiler combine pineapple juice, blueberry preserves, lemon sherbet, orange sherbet and lemon sherbet. Heat for two minutes, stirring occasionally.