Christmas Punch w/ Cranberry Ice Wreath
Ingredients
- 3-ounce package cherry flavored gelatin
- 1 cup boiling water
- 6-ounce can frozen lemonade concentrate
- 3 cups cold water
- 1-quart bottle cranberry juice cocktail, chilled
- Cranberry Ice Wreath (see following recipe)
- 1 (1-liter) bottle ginger ale, chilled
Instructions
Dissolve cherry-flavored gelatin in boiling water. Stir in lemonade concentrate. Add the cold water and the cranberry juice cocktail. May be refrigerated overnight. Place cranberry ice wreath in a large punch bowl. Pour punch over ice. Slowly pour in chilled ginger ale.
Cranberry Ice Wreath
3 cups cranberry juice
2 cups water
10 to 12 fresh garden leaves, (optional)
such as lemon or camellia
1/2 cup fresh cranberries
Mix cranberry juice with water. Pour half of it into a 6-cup ring mold. Freeze solid. Remove from freezer; place leaves shinny side up, on frozen ring. Carefully pour enough cranberry water over leaves to hold them in place. Freeze until solid. Add fresh cranberries and enough cranberry juice mixture to fill to top. Return to freezer until frozen. Add more cranberry water to fill mold to the top, if necessary. Freeze overnight or until solid.
Unmold ice ring by dipping bottom of mold in cold water; turn out on heavy foil. If not using immediately, wrap ring securely in foil and return to freezer. May be frozen for up 2 two weeks. Punch may be refrigerated overnight before adding ginger ale.
Yield: Makes about 25 4-ounce servings
contributed by Holly
Cranberry Ice Wreath
3 cups cranberry juice
2 cups water
10 to 12 fresh garden leaves, (optional)
such as lemon or camellia
1/2 cup fresh cranberries
Mix cranberry juice with water. Pour half of it into a 6-cup ring mold. Freeze solid. Remove from freezer; place leaves shinny side up, on frozen ring. Carefully pour enough cranberry water over leaves to hold them in place. Freeze until solid. Add fresh cranberries and enough cranberry juice mixture to fill to top. Return to freezer until frozen. Add more cranberry water to fill mold to the top, if necessary. Freeze overnight or until solid.
Unmold ice ring by dipping bottom of mold in cold water; turn out on heavy foil. If not using immediately, wrap ring securely in foil and return to freezer. May be frozen for up 2 two weeks. Punch may be refrigerated overnight before adding ginger ale.
Yield: Makes about 25 4-ounce servings
contributed by Holly
Recipe Info
Views
1,077
Date
November 11, 2003
Categories
Christmas