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