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Cranberry Punch

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Serves 6 | Prep Time 5 | Cook Time

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Ingredients You'll Need

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


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.


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.

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