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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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