We ended the baby shower tour in Knoxville, where a lovely group of women gathered, including high school friends, my preschool teachers, and friends who have just known me for as long as I've known myself! Sue, Bobbie, Jenny and Oneta hosted a beautiful afternoon luncheon that was pretty enough to make the sun come out. We ate and ate and the best part was there were still leftovers - which Dave MUCH appreciated, by the way. But more than that, we were served, quite possibly, the best punch I've ever had. So much so that I've added the recipe below, just in case you want to give it a try - now I don't know if it was the pregnancy hormones or what - but let's just say, they couldn't fill my glass fast enough!
Citrus Cream Punch
1(12 oz) can frozen lemonade concentrate
1(6 oz) can frozen orange juice concentrate
9 (6oz) cans cold water
5 pints pineapple sherbert
1 quart vanilla ice cream
Combine lemonade concentrate, orange concentrate, and cold water in large pitcher. Place the pineapple sherbet and ice cream in punch bowl; pour contents of the pitcher over these and stir until sherbet and ice cream are fairly well incorporated into the liquid punch. Yield: about 5 quarts, or 40 (punch -cup) servings. Double the recipe to serve 50
Note: For a sparkling, more tangy punch, add to the punch bowl a 28-oz bottle of ginger ale.
Combine lemonade concentrate, orange concentrate, and cold water in large pitcher. Place the pineapple sherbet and ice cream in punch bowl; pour contents of the pitcher over these and stir until sherbet and ice cream are fairly well incorporated into the liquid punch. Yield: about 5 quarts, or 40 (punch -cup) servings. Double the recipe to serve 50
Note: For a sparkling, more tangy punch, add to the punch bowl a 28-oz bottle of ginger ale.
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