Cranberry Ice Punch
"My mother in law gave me this recipe several years ago after serving at our Thanksgiving dinner party, and I've been making this traditionally since. With a festive presentation of red cranberry slush afloat of sparkling ginger ale, this is an ideal drink for any festive holiday occasion."
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Ingredients4 h 30 m servings 139
Original recipe yields 24 servings (24 drinks)
- Sprinkle the gelatin over 2 tablespoons cold water and set aside.
- Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold.
- When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals.
- To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. Serve immediately.
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Per Serving: 139 calories; 0 34.9 0.2 0 24 Full nutrition
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