Punch Ring For Punch Recipes

Steps:

• Clear a spot in your freezer that is level and measures at least 14x14-inches.
• Place maraschino cherries in a pleasing design around the bottom of a 10- to 12-inch gelatin mold. Arrange mint leaves around the cherries, right-sides down (facing out and touching the mold).
• Combine maraschino cherry juice in a bowl with 2 cups water; pour 1/2 inch into the mold on top of cherries and mint, reserve remaining liquid. Place mold in the freezer until partially frozen, about 1 hour.
• Remove mold from the freezer and arrange green and gold kiwis on top of cherries. Use ice cubes and grapes to hold kiwi slices in place. Top with remaining ice and grapes. Carefully fill the mold with remaining water-juice mixture, and add more water as necessary to fill to the top edge of the mold. Place in the freezer until frozen solid, about 24 hours.
• To unmold the ice ring, fill a bowl that is larger than the mold with 1 inch of hot water. Place the mold into the hot water until ice ring separates from the mold, about 1 minute. Transfer ice ring into your punch bowl and serve immediately.

Steps:

• In a punch mold (or bowl with a lid) place the 2 cans of frozen concentrate juices. Add enough lemon lime soda to dissolve frozen concentrates and bring up to about top of mold. Place lid on top if there is one and put in freezer. Freeze for a couple of days.
• Take mold out of freezer and place in punch bowl. Place chilled ginger ale and lemon lime soda in punch bowl. Let mold dissolve in liquid for about 10 minutes. Ready to serve
• **note** can substitute Bacardi* Rum Runner concentrate for fruit punch. Also make sure either the Siera Mist or Ginger Ale is cranberry flavored (just one of the 2 two liters) and that they are chilled in refrigerator before using.

Steps:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

Steps:

• It is best if the lime is as close in size to the lemons as possible.
• Cut lemons and lime in half lengthwise; with cut side down, cut into 1/4-inch slices.
• You will need a ring mold, preferably the kind with grooves in the bottom-- I use my tupperware jello mold and it's perfect.
• With the rind edge down, stand slices up around circle-- 1 lime, 2 lemon, 1 cherry, 2 lemon, all close together.
• Repeat five more times.
• Pour in enough water to be 1/2-inch deep.
• Freeze.
• When frozen, pour in an inch more water; freeze.
• When frozen, repeat.
• Keep doing this until mold is full.
• The reason you do this in stages is to prevent the fruit from floating.
• To unmold, run cold water over the bottom; it will then slip out.
• Place round side up in punch-- preferably Sparkling Party Punch (non-alcoholic), posted as a separate recipe here at Recipezaar(#24691).

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.