Tuesday, March 7, 2017

SPARKLING ORANGE ALMOND PUNCH

1 can (6-oz) frozen lemonade concentrate, thawed

2 cups cold water
1 bottle (1-oz) almond extract
2 (2-liter) bottles ginger ale, chill
2 quarts orange sherbet, softened
1 orange, sliced thin, for garnish
Maraschino cherries, for garnish

Combine lemonade concentrate, water, and almond extract in a pitcher or bowl.  Stir well then refrigerate until serving time.

Put scoops of the sherbet (using all) into a large punch bowl.  Add the chilled lemonade mixture to the punch bowl.  Slowly add the ginger ale; stir gently.

For a pretty presentation, float the orange slices and Maraschino cherries on top.

Yield: Approximately 6 1/2 quarts

Note: This is just a file photo.

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