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Print this Recipe    Punch 42

GOLDEN GLOW PUNCH
25 servings (about 1/2 cup each)

1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
1 quart apple juice, chilled
2 quarts ginger ale, chilled
1 pint lemon or orange sherbet, if desired
Ice Ring (instructions following), if desired

Pour the concentrate and the apple juice into a punch bowl. Stir
the ginger ale into the bowl. Spoon in sherbet or add an Ice Ring.
Serve immediately.


ICE RING

A ring mold (one that fits into the punch bowl you'll be using)
Fruit slices
Water

Arrange thin overlapping slices of lime, orange, and lemon in a
ring mold. Pour water into mold to partially cover fruit (about
1/4 inch); freeze. When frozen, add more water to fill mold 3/4
full; freeze. Unmold ring and float fruit side up in punch.

For a crystal-clear ice ring, boil and cool the water before pouring
into mold. For a more colorful ring, add about 1/3 cup cranberries
with the fruit slices, or alternate fruit slices and whole strawberries
in the mold. Carnations, roses, mums, or other flowers can be
frozen in an ice ring, too. Wash flowers, remove stems, and place
blossom side down in mold.

(For more servings, just keep the same proportions. Use 2 large
punch bowls when serving 150, and put a different flavor of sherbet
in each bowl.)

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