Golden Fruit Punch with Ice Ring Recipe
Golden Fruit Punch with Ice Ring Recipe photo by Taste of Home

Golden Fruit Punch with Ice Ring Recipe

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This is a refreshing punch that isn't as sweet as most. My family loves the tart "wake-me-up" flavor. As an added bonus, this punch won't stain carpeting the way a red punch would! —Cindy Steffen, Cedarburg, Wisconsin
TOTAL TIME: Prep: 10 min. + freezing
MAKES:21 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 21 servings


  • 4 maraschino cherries
  • 1 medium navel orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 small lime, thinly sliced
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
  • 2 liters diet ginger ale, chilled

Nutritional Facts

3/4 cup equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 22 mg sodium, 24 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 starch, 1/2 fruit


  1. Arrange fruit in a 5-cup ring mold; add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid.
  2. Just before serving, in a punch bowl, combine juice concentrates with 2 cups water. Stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a hot, damp dishcloth. Invert onto a baking sheet; place fruit side up in punch bowl. Yield: 21 servings (4 quarts).
Originally published as Golden Fruit Punch in Healthy Cooking June/July 2008, p44

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Reviewed Dec. 26, 2015

"i am always looking for punch type recipes to serve at church functions. this one fits the bill. it is easy to make, yet looks great."

Reviewed Aug. 9, 2012

"The best ever"

Reviewed Jul. 10, 2011

"Excellent recipe!!! Thirst quenching and special!"

Reviewed May. 7, 2011

"Great recipe! just made it for an art show! it has a hit!"

Reviewed Jul. 25, 2010

"I've made ice rings before using juice instead of water for the exact reason that was mentioned in the reviews. They seem to break easier when they are used with juice. Does anyone have and ideas for them not breaking? I believe that is the reason to use water."

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