Frosted Ruby Punch Recipe
Frosted Ruby Punch Recipe photo by Taste of Home

Frosted Ruby Punch Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 5 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 8 servings

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

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.

Directions

  1. Pour cranberry juice into a 5-cup ring mold. Freeze over night.
  2. 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.
Originally published as Frosted Ruby Punch in Country Woman May/June 2003, p41

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.

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