Gingered Citrus Punch Recipe

Gingered Citrus Punch Recipe
Gingered Citrus Punch Recipe photo by Taste of Home
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Gingered Citrus Punch Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing

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

Nutritional Facts

3/4 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. In a 5-qt. punch bowl, combine the grapefruit concentrate and remaining water and lemonade concentrate. Refrigerate until chilled.
  3. 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.
Originally published as Gingered Citrus Punch in Taste of Home Christmas Annual Annual 2012, p19

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