Sunday, January 20, 2013

ORANGE ALMOND SPARKLE

1 can (6-oz) frozen lemonade, thawed
2 cups water
1 bottle (1-oz) almond extract
2 (2-liter) bottles chilled ginger ale
1/2 gallon orange sherbet, softened
orange slices for garnish, if desired
maraschino cherries for garnish, if desired

Combine the lemonade, water, and almond extract; stir well.  Chill until serving time.

To serve place the sherbet, in scoops, into a punch bowl.  Add the chilled lemonade mixture.  Slowly add the ginger ale; stir gently.  Garnish, if desired and serve immediately.

Yield: Approximately 6 1/2-quarts.

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