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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

My Wedding Punch Recipe

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This recipe for My Wedding Punch is from Fifty Years in the Kitchen by Marj Moritz, 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:  
2 ½ gallons rasberry sherbet
1 ½ gallons vanilla icecream
½ large can pineapple juice
2 - 2 liter bottles of ginger ale
Directions:
Directions:
1. Allow sherbet and ice cream to soften some at room temperature to allow for easy hand dipping and for mixing.
2. Combine all ingredients, stirring until fairly smooth (will still have small chunks of ice cream/sherbet)
3. Add the ginger ale at the end - stir slowly to avoid too much foaming
4. Serve immediately
Personal Notes:
Personal Notes:
Yes, it took an "army" to serve this at our wedding reception. It is delicious; it's so refreshing and well worth the effort of mixing it up! Everyone LOVES this pretty pink punch!

 

 

 

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