Frosted Ruby Punch Recipe
Frosted Ruby Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With its crimson ice ring and dollops of sherbet, this punch is pretty enough for parties. "To make the ice ring, I freeze cranberry juice in a mold," says Sandi Pichon of Slidell, Louisiana. "It's perfect for a bridal shower or tea party."
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + freezing

Ingredients

  • 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

Directions

Pour cranberry juice into a 5-cup ring mold. Freeze over night. In a punch bowl, combine 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

Nutritional Facts

1 cup: 372 calories, 2g fat (1g saturated fat), 4mg cholesterol, 46mg sodium, 93g carbohydrate (85g sugars, 0 fiber), 2g protein.

  • 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
  1. Pour cranberry juice into a 5-cup ring mold. Freeze over night. In a punch bowl, combine 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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