Barbara Franzreb's Favorite Recipes
Appetizers | Beverages | Bread | Dessert | Main Dish | Side Dish | Soup

Cranberry Punch

2 quarts cranberry juice
2 quarts tea of Good Tidings (available at Village Herb Shop, Chagrin Falls, Ohio (440) 247-5029
1/3 c. sugar
Bag of cranberries

Mix all together. Garnish with cranberries.

 

Champagne punch

12 oz. can frozen lemonade
18-19 oz. frozen pineapple juice
3/4 quart cold water
1 quart dry ginger ale
1 bottle dry champagne, chilled
1 pint each lemon, lime, and orange sherbet

Mix lemonade, pineapple juice, and water. Place in refrigerator. Just before serving, add ginger ale and sparkling water. Scoop sherbets into punch. Pour champagne evenly over punch. Stir gently.

 

Raspberry Champagne Punch

Two 10 ounce packages frozen raspberries
1/2 c. sugar
1/2 c. lemon juice
One bottle rose wine
One bottle champagne
One tub raspberry sherbet

Puree raspberries in blender. Place in punch bowl along with sugar and lemon juice. Mix well. Add rose wine and mix. Before serving, gently stir in rose wine and add sherbet.

 

Cranberry Punch

4 c. cranberry juice
1 1/2 c. sugar
4 c. pineapple juice
1 T. almond extract
2 quarts ginger ale

Mix all ingredients. Chill or add ice cubes.

 

Bishop Punch Or "Smoking Bishop"

1 orange
8 whole cloves
1 bottle dry wed wine, traditionally port or Bordeaux
4 oz. sugar
1 cinnamon stick
Nutmeg

Cut the orange in quarters and push two cloves into the skin of each piece. Place the wine, studded oranges, sugar, and cinnamon stick in large saucepan. Stir and simmer over a very low heat for 30 minutes. Do not boil.

Pour into a warmed heat-proof punch bowl. Grate nutmeg on top to garnish.

 

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