Gingered Citrus Punch Recipe

Gingered Citrus Punch Recipe photo by Taste of Home

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I enjoy cooking and trying out new recipes on my tasting panel of family and friends. This refreshing punch was a winner with my panel.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

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Gingered Citrus Punch Recipe

Prep: 10 min. + freezing

Yield: 24 Servings

10 10

Ingredients

10 cups cold water, divided
2-1/4 cups frozen lemonade concentrate, thawed, divided
1-1/2 cups fresh cranberries
1 can (12 ounces) frozen grapefruit juice concentrate, thawed
1 liter ginger ale, chilled

Directions

In a small bowl, combine 3 cups water and 3/4 cup lemonade concentrate. Pour into a 5-cup ring mold. Freeze for 2-3 hours or until slushy. Arrange cranberries in slush mixture; push cranberries to bottom of mold. Freeze until solid.
In a 5-qt. punch bowl, combine the grapefruit concentrate and remaining water and lemonade concentrate. Refrigerate until chilled.
Just before serving, stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place ice ring, fruit side up, in punch bowl. Yield: 4-1/2 quarts.

Nutritional Facts 3/4 cup equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Originally published as Gingered Citrus Punch in Taste of Home Christmas Annual Annual 2012, p19