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Cuisine

Cranberry Punch

Featured in the Honolulu Star-Advertiser on November 18, 2015.

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Ingredients:

Cranberry Punch

  • 1 quart raspberry sherbet
  • 1 can (46-ounces) chilled pineapple juice
  • 1 can (12-ounces) frozen cranberry juice concentrate, thawed
  • 1 can (12-ounces) frozen orange juice concentrate, thawed
  • 1 liter chilled soda water, can substitute with ginger ale for a sweeter punch
  • 1/4 cup fresh or frozen cranberries
  • 4 cups ice cubes

Directions:

  1. With a large ice cream scoop, make rounded balls of sherbet and place on a tray.
  2. Place tray in freezer for 1 hour to allow sherbet balls to harden.
  3. In a large punch bowl, combine remaining ingredients.
  4. Stir gently.
  5. Add sherbet balls to punch and serve immediately.

Makes 14 servings.

Approximate Nutrient Analysis per serving:
200 calories, 1 g fat, 5 g saturated fat, 0 mg cholesterol, 30 mg sodium, 48 g carbohydrate, 0 g fiber, 42 g sugar, 1 g protein

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