Fruit medley punch with della robbia ice ring
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---For the Punch---- | ||
| 2 | packs | (10 oz) frozen strawberries in syrup, thawed |
| 3 | cups | Apricot nectar; chilled |
| 3 | cups | Cold water |
| 1 | cup | Lemon juice |
| 1 | can | (6 oz) frozen orange juice concentrate, thawed |
| 1 | cup | Sugar |
| 1 | litre | Bottle ginger ale; chilled -For Della Robbia Ice Ring--- |
| 2½ | cup | Ginger ale; chilled |
| ½ | cup | Lemon juice |
| Assorted fruits* | ||
Directions
* Use any of the following: canned apricot halves, drained; seedless white grapes; strips of orange peel, curled; whole strawberries; mint leaves; drained maraschino cherries.
To make punch: Prepare ice ring in advance. In a blender container, blend strawberries well (about 30 seconds). In a large punch bowl, combine strawberries, apricot nectar, water, lemon juice, orange juice concentrate and sugar. Stir until sugar dissolves. Slowly pour in ginger ale. Add ice ring. Makes about 3½ quarts. To make ice ring: In a 1-quart measure or container, combine ginger ale and lemon juice. Pour ½ of the mixture into a 1-quart ring mold; arrange fruits, peel and mint leaves in mold. Freeze. Pour remaining liquid over fruit in mold. Freeze.
Recipe by: Favorite Brand Name Recipe Cookbook, 1981 Posted to MC-Recipe Digest V1 #883 by "Crane Walden <cranew@...>" <cranew@...> on Nov 4, 1997
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