Sparkling Cranberry Ginger Punch Recipes

SPARKLING CRANBERRY GINGER PUNCH

Steps:

• In 1-quart saucepan, heat water, sugar and gingerroot to boiling over high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer uncovered 5 minutes. Remove from heat; cool. Strain. Refrigerate ginger syrup until well chilled.
• To serve, in large pitcher or punch bowl, mix 1/2 cup of the ginger syrup and the lime juice (keep remaining ginger syrup refrigerated for later use). Add cranberry juice, lime slices and cranberries.

SPARKLING CRANBERRY PUNCH

Steps:

• 1. Make your floating ring ahead of time, I use a bundt pan because it has a pretty deep design on it.
• 2. Thaw the frozen topping so you can combine it with other ingredients.
• 3. Combine all floating ring ingredients.
• 4. Place in a freezer, and when it starts to set, give a stir to distribute the fresh fruit through out the mold.
• 5. When you are ready for your guests put punch together. I literally wait until every one is there to keep the sparkle in the punch.
• 6. Put the frozen orange pineapple in your punch bowl, then add Half the cranberry juice, and half the ginger ale, stir to melt the juice.
• 7. Add the rest of liquids as you desire, don't fill up all the way to make room for floating ring.
• 8. Put some hot water in your sink. Add the frozen ring and place in it just to loosen it enough to get it out of your mold.
• 9. Place frozen ring on tiop of your punch, add the sherbert in the middle, and TA DAH! You got one fabulous looking punch.