Red Cream Soda Punch Recipe
the bright coral color and sweet citrusy flavor make this fizzy punch from field editor Naomi Cross of Owenton, Kentucky, a hit...and there's plenty to go around!
- 4 quarts cold water
- 2 cans (12 ounces each) frozen orange juice concentrate, thawed
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- 1/2 cup sugar
- 1 bottle (2 liters) red cream soda, chilled
- In a large punch bowl or several pitchers, combine the water, concentrates and sugar; stir until sugar is dissolved. Refrigerate for 2 hours or until chilled. Just before serving, stir in the cream soda. Yield: about 7 quarts.
Originally published as Red Cream Soda Punch in Taste of Home June/July 2005, p9
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