"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry-Cranberry Punch Recipe

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This recipe for Raspberry-Cranberry Punch, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 qt. Vanilla Ice Cream, softened
1-1/2 gal. Raspberry Sherbet, softened
1-1/2 qt. Cranberry juice cocktail
Club Soda

Directions:
Directions:
Soften ice cream and sherbet together for 30-40 minutes. Add cranberry juice to ice cream-sherbet mixture; mix until well blended. Add Club Soda until you get the desired consistency you want.
*I use a blender and blend small amounts of ice cream, sherbet and cranberry juice together, then gradually stir in Club Soda. The mixture can be poured into a punch bowl and garnished with an ice ring of fresh cranberries and mint leaves.

Number Of Servings:
Number Of Servings:
50-5 oz. Servings
Personal Notes:
Personal Notes:
This recipe is from Northwestern Bible College and is served at Wedding receptions and other events held on campus.
A wonderful punch for showers, receptions, or any special occasion.

 

 

 

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