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Victorian blush punch

Victorian blush punch

64 ounce bottle cranberry juice cocktail

48 ounce can unsweetened pineapple juice

1 cup sugar

1 tablespoon pure almond extract

2 (2 liter) bottles ginger ale, chilled

Makes about 2 gallons.

In a one-gallon container combine first 4 ingredients. Stir to dissolve sugar. Cover and store in the refrigerator for up to 2 weeks before serving. To serve (by the glass, pitcher or punchbowl) blend punch with equal parts chilled ginger ale.