| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Beverage | 25 | Servings | |
INGREDIENTS
| 1 | cn | (6-oz) frozen orange juice concentrate; thawed |
| 1 | cn | (6-oz) frozen lemonade concentrate; thawed |
| 1 | qt | Apple juice; chilled |
| 2 | qt | Ginger ale; chilled |
| 1 | pt | Lemon or orange sherbet; if desired |
| A ring mold (one that fits into the punch bowl you'll be using) | ||
| Fruit slices | ||
| Water |
INSTRUCTIONS
ICE RING, IF DESIRED 25 servings (about 1/2 cup each). (For more servings, just keep the same proportions. The book also suggests using 2 large punch bowls when serving 150, and putting a different flavor of sherbet in each bowl.) Pour the concentrate and the apple juice into the punch bowl. Stir the ginger ale into the bowl. Spoon in sherbet or add an Ice Ring. Serve immediately. ICE RING: Requirements: - A ring mold (one that fits into the punch bowl you'll be using) - Fruit slices - Water Instructions: - Arrange thin overlapping slices of lime, orange, and lemon in a ring mold. - Pour water into mold to partially cover fruit (about 1/4 inch); freeze. - When frozen, add more water to fill mold 3/4 full; freeze. - Unmold ring and float fruit side up in punch. NOTES: - For a crystal-clear ice ring, boil and cool the water before pouring into mold. - For a more colorful ring, add about 1/3 cup cranberries with the fruit slices, or alternate fruit slices and whole strawberries in the mold. - Carnations, roses, mums, or other flowers can be frozen in an ice ring, too. Wash flowers, remove stems, and place blossom side down in mold. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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