In a 2 quart punch bowl or pitcher, add the cranberry pineapple juice and lemonade concentrate until well blended.
Drop mounds of sherbet on top of the punch.
Pour the ginger ale over the sherbet.
Serve immediately.
To prepare the cups
Lightly dip the rim of each cup into the light corn syrup. Immediately dip the rim of the cups in colored sugar. Allow cups to dry completely on waxed paper prior to serving.