Cranberry Punch

Featured in the Honolulu Star-Advertiser on November 18, 2015.

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Ingredients:

1 quart raspberry sherbet
1 can (46-ounces) chilled pineapple juice
1 can (12-ounces) frozen cranberry juice concentrate, thawed
1 can (12-ounces) frozen orange juice concentrate, thawed
1 liter chilled soda water, can substitute with ginger ale for a sweeter punch
1/4 cup fresh or frozen cranberries
4 cups ice cubes

Directions:

With a large ice cream scoop, make rounded balls of sherbet and place on a tray. Place tray in freezer for 1 hour to allow sherbet balls to harden. In a large punch bowl, combine remaining ingredients. Stir gently. Add sherbet balls to punch and serve immediately. Makes 14 servings.

Approximate Nutrient Analysis per serving:
200 calories, 1 g fat, 5 g saturated fat, 0 mg cholesterol, 30 mg sodium, 48 g carbohydrate, 0 g fiber, 42 g sugar, 1 g protein

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