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"Those who forget the pasta are condemned to reheat it."--Unknown

Almond Punch Recipe

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This recipe for Almond Punch is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
5 lbs. sugar
4 cups of water

2 oz. vanilla extract (if you want to color punch use clear extracts)
2 oz almond extract
Directions:
Directions:
Heat the base ingredients until dissolved, do not boil. Cool. Once base is cooled add remaining ingredients.

Base keeps for 2 weeks in refrigerator. For punch use 1 cup of base to 2 liters of chilled ginger ale.

Note: To make slushy punch, use 2 cups of base and 3 liters of ginger ale, poured into gallon freezer bags (fill only half full) and freeze. (This can be done the weekend before.) About 2½ hours before use, set out to thaw and use 1 liter of ginger ale over slushy mixture. Stir some to break up frozen mixture.
Number Of Servings:
Number Of Servings:
200
Personal Notes:
Personal Notes:
This recipe is dedicated to my dear friend, Marinette Tyler of Post, who is battling breast cancer.

 

 

 

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