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Creamy Pink Punch

Gary.Parker's picture
Ingredients
  Crushed striped peppermint candy 2 Ounce
  Marshmallow cream 3⁄4 Cup (12 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Instant nonfat dry milk 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Maraschino cherry syrup 3⁄4 Cup (12 tbs)
  Chopped maraschino cherries 1⁄3 Cup (5.33 tbs)
  Sparkling white grape juice 3 1⁄2 Cup (56 tbs), chilled
Directions

To make peppermint frost, combine candy, marshmallow cream, and boiling water.
Stir until candy is dissolved; chill.
Pour the cold water into a bowl; add the dry milk and whip until soft peaks are formed, 3 to 4 minutes.
Add lemon juice and continue whipping until stiff, 3 to 4 minutes.
Fold peppermint mixture into whipped dry milk.
Turn into a refrigerator tray and freeze until firm.

Recipe Summary

Cuisine: 
Canadian

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