Every party, wedding and gathering we ever had featured a fabulous punch recipe from my Mom's 1950's circa Good Housekeeping cookbook. She used that cookbook like a bible and I must confess everything she made from it was a gem and a favorite. One sip of this ambrosia always left everyone asking for the recipe. Never too sweet or too tangy, it was perfectly pink, light tasting and refreshing.
Pink Lady Punch
2 qts of unsweetened cranberry juice (make sure you get real cranberry, not apple with cranberry essence)
Pink Lady Punch
2 qts of unsweetened cranberry juice (make sure you get real cranberry, not apple with cranberry essence)
1 qt unsweetened pineapple juice
2 cups of sugar
1 qt of ginger ale
Pour fruit juices together, add sugar and stir until it dissolves. Just before serving, add chilled ginger ale. As an added tip, my Mom would make an ice ring in a copper jello mold from unsweetened cranberry & pineapple juices. It always kept the punch cold without diluting the flavor and looked so pretty.
Buy this mold HERE
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