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

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


  • 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 cup: 372 calories, 2g fat (1g saturated fat), 4mg cholesterol, 46mg sodium, 93g carbohydrate (85g sugars, 0 fiber), 2g protein.


  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

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