Cranberry Lemon Punch
Recipe type: Punch
Cuisine: American
Serves: 30 1/2 Cup servings
  • 1 1/2 Quarts water, filtered or bottled
  • 1 Cup sugar
  • 1 Cup strong tea (Earl Grey)
  • 1 6 ounces can frozen lemonade concentrate, thawed
  • 1 Quart unsweetened cranberry juice
  • 2 Cups apple juice (preferably fresh)
  • 1 Cup orange juice
  • 2 lemons, cut in thin wedges
  • 1 Cup fresh cranberries
  1. Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool.
  2. Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup boiling water; cool.
  3. Refrigerate all ingredients.
  4. Just before serving, mix in large punch bowl.
  5. To make ice ring,arrange thin citrus slices and cranberries in 6 cup ring mold.
  6. Pour water into mold to partially cover fruit.
  7. Freeze.
  8. When frozen,add water to fill mold 3/4 full.
  9. Freeze.
  10. Unmold and float fruit side up in punch bowl.
  11. Makes about 30 servings, 1/2 cup each.
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