This thirst-quenching beverage really rounded out our Valentine's Day dinner. But I've found it makes a colorful addition to any special occasion no matter what time of year.—Kay Curtis, Guthrie, Oklahoma
- 6 cups cranberry juice, chilled
- 2 cans (12 ounces each) ginger ale, chilled
- 1/4 teaspoon almond extract
- Ice cubes
- Combine all ingredients in a punch bowl or pitcher. Serve in chilled glass over ice. Serve immediately. Yield: about 2 quarts.
Originally published as Sparkling Berry Punch in Taste of Home February/March 1997, p19
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