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

Sean D. Cuddigan
Connect with me
SSA and VA Disability Attorney in Omaha, Nebraska
Comments are closed.