Best Party Punch
"Take Five, A Holiday Cookbook", Author: Debbye Dabbs
2 (6-oz.) cans frozen lemonade concentrate, thawed
2 (6-oz.) cans frozen orange juice concentrate, thawed
2 (6-oz.) cans frozen limeade concentrate, thawed
8 cups cold water
2 quarts ginger ale, chilled
Combine all the concentrates with the cold water in a large container and mix well. Pour over ice in a punch bowl. Stir in the ginger ale just before serving.
To make an ice ring for the punch bowl, reserve 4 cups of the punch and pour it into a round gelatin mold. Stir in a jar of maraschino cherries (without stems) and freeze for 8 hours.
from the March 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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