CRANBERRY PUNCH

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time: 5

Ingredients

  • 1 bottle (1.5 litres) cranberry apple juice
  • 1 bottle (1.25 litres) dry ginger ale
  • 2 small limes, thinly sliced
  • 12 thin slices cucumber Fresh mint sprigs

Directions

  • Half-fill 6 tall glasses with crushed ice or ice cubes. Fill each glass approximately three-quarters of the way up with cranberry apple juice.
  • Pour dry ginger ale evenly into each glass.
  • Stir gently to combine.
  • Place lime and cucumber slices and fresh mint sprigs in each glass. Serve immediately.
  • VARIATION
  • For a fruity refreshing treat that you can always have on hand in hot weather, make frozen fruit juice ice blocks.
  • Prepare cranberry punch; mix well.
  • Pour into twenty 125ml paper patty cases in patty case tins or muffin trays.
  • Fill to within 1cm of the top.
  • Partially freeze the juice mixture and leave for about 1 1/2 hours.
  • Insert a paddlepop stick into each patty case of juice. Return to freezer until frozen solid, about 5 to 6 hours, or overnight.
  • To unmould, fill a bowl with 3cm of cool water. Dip the bottom of each cup into water.
  • Carefully loosen ice blocks from the side of the paper cases.
  • Serve immediately.

Notes

Categories: Beverage  Non-alcoholic  Punch 

Author Credit: Recipe from Quick, Light & Delicious

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