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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 18 |
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âFloating ice-cube âfacesâ in this fun punch stimulate the curiosity of folks at our Independence Day gatherings,â says Kathy Kittell, field editor in Lenexa, Kansas. Ingredients:
ice cubes: |
18 disposable plastic cups (3 ounces) |
18 maraschino cherries |
36 fresh blueberries |
1-1/2 cups cold distilled water, divided |
punch: |
2 packages (3 ounces each) berry blue gelatin |
2 cups boiling water |
4 cups cold water |
2 cups unsweetened pineapple juice |
1 can (12 ounces) frozen lemonade concentrate, thawed |
2 liters ginger ale, chilled |
Directions:
1. Place plastic cups in muffin pans. From each cherry, cut out a mouth shape; pat dry. Place one cherry mouth and two blueberries for eyes in the bottom of each cup. Pour 1 teaspoon distilled water into each cup. Freeze for 30 minutes or until solid.
2. Pour 1 tablespoon distilled water into each cup. Return to freezer; freeze for 3 hours or until solid.
3. For punch, in a large bowl, dissolve gelatin in boiling water. Stir in cold water, pineapple juice and lemonade concentrate. Refrigerate for 1-1/2 hours or until chilled.
4. Just before serving, transfer to a 5-qt. punch bowl. Stir in ginger ale. Remove ice cubes from cups; place face side up in punch bowl. Yield: 18 servings (about 1 gallon).
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