Amys Pretty In Pink Baby Shower Punch Recipes

AMY'S " PRETTY IN PINK" BABY SHOWER PUNCH

Steps:

• Puree the raspberries and strain to remove the seeds.
• In a large punch bowl, stir the softened sherbet, the soda, and the berry puree.
• MIX WELL.

PRETTY PINK PUNCH

Steps:

• In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately.

PINK BABY SHOWER PUNCH

Steps:

• Dissolve gelatin in boiling water.
• Dissolve drink mix in cold water. Add sugar and mix well.
• Add pineapple juice and gelatin to drink mix.
• Refrigerate until serving.
• Add soda and sherbet just before serving.

BABY SHOWER PINK CLOUD PUNCH

Steps:

• In a large glass punch bowl, mix the lemonade and lemon-lime soda.
• Add in half of the sherbet, and stir well to make frothy.
• Add in small scoops of the remaining well-frozen little sherbet balls.
• And the lemon and/or orange slices (if using).
• Serve immediately.
• NOTE: just a hint, prepare and freeze your sherbet balls very well in the freezer a head of time so they will remain hard in the punch, and not melt as fast, I do this days ahead, and place them in a large plastic freezer container until ready to drop into the punch.
• Also make certain that your lemonade and soda are VERY cold, so you do not have to add any ice to the punch when serving, although of coarse ice may be aded if desired.
• DELICIOUS!

BLOODY MARY ASPIC

Steps:

• Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce.
• While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes.
• Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep).
• Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours.
• To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.