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PINK LEMONADE PUNCH

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

For nonalcoholic punch, substitute 64 ounces cranberry juice for wine.
Yield: 32 (4-Ounce) Servings


Ingredients

• 24 ounces frozen pink lemonade, thawed
• 16 ounces frozen strawberries or raspberries, unsweetened
• 6 1/4 cups (1500 ml) White Zinfandel wine
• 8 1/2 cups (2 liters) lemon/lime, grapefruit or half-and-half soda
• 1/2 gallon fruit sherbet
• Decorative Ice Mold, optional


Directions

1.
Combine all ingredients except sherbet or sorbet in large punch bowl.

2. Drop sherbet or sorbet by heaping tablespoons into punch.

 

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