sweetheart punch
This recipe came from an old children's cookbook I was given by my Aunt Margie way back when I was in 3rd grade (and living in Belgium so it was her way of me learning to cook so far away from home). This was a recipe she apparently got from an adult version of the cookbook. You have to realize, we are talking early 70s here, so I couldn't tell you what it came out of, only that it is REALLY GOOD.
No Image
prep time
cook time
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 2 quarts cranberry juice
- 3 cups unsweetened pineapple juice
- 2 teaspoons fresh lemon juice
- 1 quart ginger ale, cold
- 1 pint raspberry sherbet
How To Make sweetheart punch
-
Step 1Mix together cranberry juice, pineapple juice and lemon juice in a large pitcher. Refrigerate at least 2 hours before serving. Add ginger ale at serving time. Pour punch into glasses until 3/4 full. Top each glass of punch with a small scoop of sherbet.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes