Friday, April 8, 2011

Pretty Pink Punch

50 ServingsPrep/Total Time: 15 min.15 15 Ingredients

2 tablespoons sugar

3 cups cold water

2 bottles (64 ounces each) cranberry-raspberry juice, chilled

1 can (46 ounces) pineapple juice, chilled

1 can (12 ounces) frozen pink lemonade concentrate, thawed

1 liter ginger ale, chilled

Decorative ice mold, optional


In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. Top with an ice mold if desired. Serve immediately. Yield: 50 servings (7-1/2 quarts).

Editor's Note: To make ice mold, arrange chemical-free edible flowers in a heart or ring mold. Carefully add enough water to partially cover flowers; freeze. Add enough water to cover flowers; freeze. Add water to desired depth; freeze.

Nutrition Facts: 1 serving (1/2 cup) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 19 g carbohydrate, trace fiber, trace protein.