Serves: 20
Total Calories: 99
About 2 hours before serving: Place punch bowl and cranberry juice cocktail in refrigerator to chill.
At least 1 hour or up to 2 hours before serving: In a 2-quart saucepan over medium-high heat, bring 1 cup of the cranberry juice cocktail to a boil. Remove from heat. Add gelatin and stir until dissolved. Stir in remaining cranberry juice cocktail and lemon juice. Cover and store in a cool place up to 2 hours (do not refrigerate).
Just before serving: Pour cranberry mixture into chilled punch bowl. Scoop sherbet and place in punch bowl. Slowly pour in soda along edge of bowl gently stir. Garnish with lemon if desired.
Note: One bottle (750 ml.) chilled champagne or sparkling white wine can be used in place of the lemon-lime soda. Yield will only be about 11 (5-oz.) servings.
This Fruity Brunch Punch recipe is from the Best Brunches Cookbook. Download this Cookbook today.
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