Cranberry Ice Punch recipe

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Ingredients

2 teaspoons unflavored gelatin powder
2 tablespoons cold water
1 pound fresh cranberries
2 cups water
2 cups white sugar
2 cups ginger ale
2 (2 liter) bottles ginger ale, chilled

Nutrition Info

138.5 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: : -
fiber: 0.9 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 23.8 mg
sugar: 33.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle the gelatin over 2 tablespoons cold water and set aside.

  2. Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved, mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold.

  3. When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals.

  4. To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. Serve immediately.

Recipe Yield

24 drinks

Recipe Note

My mother in law gave me this recipe several years ago after serving at our Thanksgiving dinner party, and I've been making this traditionally since. With a festive presentation of red cranberry slush afloat of sparkling ginger ale, this is an ideal drink for any festive holiday occasion.

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