Frosted Ruby Punch Recipe

Frosted Ruby Punch Recipe photo by Taste of Home

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With its crimson ice ring and dollops of sherbet, this punch is pretty enough for parties. "To make the ice ring, I freeze cranberry juice in a mold," says Sandi Pichon of Slidell, Louisiana. "It's perfect for a bridal shower or tea party."

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Frosted Ruby Punch Recipe

Prep: 5 min. + freezing

Yield: 8 Servings

5 5

Ingredients

4 cups cranberry juice
1-1/2 cups sugar
1-1/2 cups lemon juice
1 cup orange juice
4 cups ginger ale, chilled
1 quart raspberry sherbet

Directions

Pour cranberry juice into a 5-cup ring mold. Freeze over night.
In a punch bowl, combine the sugar, lemon juice and orange juice until sugar is dissolved; stir in the ginger ale. Remove ice ring from mold; float in punch. Place scoops of sherbet around ring. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 372 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 46 mg sodium, 93 g carbohydrate, trace fiber, 2 g protein.

Originally published as Frosted Ruby Punch in Country Woman May/June 2003, p41