Comfort Food: Firecracker Punch

From the kitchen of Janet Cuddigan

Here’s a punch recipe that’s just perfect for the upcoming 4th of July holiday. 

Firecracker Punch

2/3 cup red cinnamon candies

4 cups water

1 can (6 oz) frozen lemonade concentrate, thawed

1/3 cup frozen orange juice concentrate (thawed from 6-oz can)

1 bottle (1 liter) ginger ale

6 orange slices, cut in half

In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes.

In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed.

Refrigerate until ready to serve.  Just before serving, gently stir in ginger ale. Garnish with orange slices

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