Pretty Pink Punch
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4.5 quarts | Ready In: 2-5 hrs
Ingredients:
1/2 cup red hots cinnamon candies, divided
1 quart strawberry ice cream, softened
1/4 cup granulated sugar
1/2 cup water
1 can (46 ounce size) pineapple juice, chilled
1 can (12 ounce size) frozen pink lemonade concentrate, thawed and diluted as directed on can
1 bottle (1 liter size) ginger ale or lemon-lime soda, chilled
Directions:
Grease a 5-cup ring mold with non-stick cooking spray.
Sprinkle half of the red hots in the bottom of the mold. Evenly spoon the ice cream over the top, pressing down with a spoon or spatula. Cover with plastic wrap and place in the freezer until firm, about 2 hours.
Combine the remaining red hots, sugar, and water in a heavy saucepan over medium-high heat.
Bring the liquid to a boil then reduce the heat to a simmer. Let the mixture simmer, stirring frequently, until the red hots and sugar are dissolved and the mixture starts to thicken.
Remove the pan from the heat and let the syrup cool completely.
Remove the frozen ice cream mold from the freezer and let stand for 5 minutes at room temperature.
Combine the cooled syrup, pineapple juice, and pink lemonade in a large decorative punch bowl. Stir well to blend the mixture.
Gently stir in the ginger ale.
Carefully unmold the ice cream ring and float it in the punch bowl. The ring will slowly melt, creating a creamy pink punch.
Recipe Location: https://www.cdkitchen.com/recipes/recs/213/Pretty-Pink-Punch108771.shtml
Recipe ID: 79644
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