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 caloriescarbohydrate: 34.9 gcholesterol: : -fat: : -fiber: 0.9 gprotein: 0.2 gsaturatedFat: : -servingSize: -sodium: 23.8 mgsugar: 33.3 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Ice Punch
Directions
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Sprinkle the gelatin over 2 tablespoons cold water and set aside.
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.
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.
To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. Serve immediately.