Pink Punch

San Francisco Marriott's Pink Punch

Photo by Marg (CaymanDesigns)

• Ingredients
• Prep Time: 15 mins
• Total Time: 15 mins
• Servings: 20

• 2 quarts ginger ale
• 1 quart pineapple juice
• 1 quart cranberry juice
• 1 1/4 cups sugar

Directions

1. Mix the juices and the sugar together and stir thoroughly until sugar dissolves.
2. Right before serving the punch, add ice and then slowly add gingerale so that it will be fizzy when served.
   (From: I made this last weekend for a baby shower for a good friend, Malissa Henrie, and it was delicious!)

Almond Ice Tea

3 Tbsp Instant Ice Tea —unsweet
4 cups water
1 12 oz can frozen lemonade
1 T. Vanilla extract
1 T. Almond extract
8 more cups of water or enough to make a gallon

(My mom makes this whenever we host a shower...it's sort of like lemonade tea; very sweet!)

Zesty Limeade Punch

MIX TOGETHER & FREEZE:
6 c. white grape juice (I use 2 cans frozen concentrate w/enough water to make 6 cups.
1 (12-oz.) can frozen limeade concentrate, thawed & undiluted

30 MINUTES BEFORE SERVING:
Stir frozen mixture into slush.
Add 2 liters 7-Up (diet or regular)

Holiday Wassail

Apple cider - half gallon
Orange juice - half gallon
Pineapple juice - 8 oz.
1 cup sugar (maybe a little less)
1/2 cup lemon juice
2 sticks cinnamon
1 tsp. whole cloves
(Heat to steaming in large pot)