PRETTY PINK PUNCH RECIPE: HOW TO MAKE IT
This refreshing punch is convenient because you can make it ahead of time and just add the ginger ale just before serving. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 50 servings (7-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately.
Nutrition Facts : Calories 76 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
ICY HOLIDAY PUNCH RECIPE: HOW TO MAKE IT
Pull out the punchbowl for this rosy thirst-quencher that dazzles at Christmas parties. This fun prep-ahead beverage makes any occasion a bit more special. It's delicious with apricot gelatin, too. —Margaret Matson, Metamora, Illinois
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 30 servings (about 5-3/4 quarts).
Number Of Ingredients 6
Steps:
- In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
Nutrition Facts : Calories 89 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 22g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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ICY HOLIDAY PUNCH RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Calories 89 calories per serving
- In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
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