My Recipe Collection

Fruit Punch

Fruit Punch

1 can frozen orange juice -- (6 oz.)
2 cans frozen limeade -- (6 oz. each)
1 can frozen lemonade -- (6 oz.)
1 can pineapple juice -- (46 oz.)
1 pint cranberry juice cocktail
2 cups cold water Ice cubes -- (2 to 4)
2 quarts ginger ale -- chilled
1 quart plain soda water
chilled Fruit ice ring
Mint leaves

Empty frozen juices, pineapple juice, cranberry juice and cold water into a large container. Let stand until frozen juices are thawed. Stir well. Pour mixture into punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water. Top with fruit ice ring and sprigs of mint. Makes 30 servings.

Fruit ice ring: Use any combination of lime, lemon or orange slices. Arrange in a pattern on the bottom of an 8-inch ring mold. Add water to cover fruit. Freeze. Complete filling mold and freeze. To unmold, loosen
ring by dipping bottom of mold into warm water. Float on top of punch and
garnish with mint leaves.

Source:
"Favorite Recipes: 35 Years Of Kansas Prizewinners From The Wichita Eagle"

Per Serving (excluding unknown items): 36 Calories; trace Fat (0.6%
calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 5mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.

posted by Kate @ 10:30 PM