Soften the lime sherbert. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbert until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non alcoholic by using gingerale and 7-UP. Variation: Proceed as above. DMFERRELL@HAPPY.UCCS.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.