Cold Duck Punch

Name: Cold Duck Punch
Ingredients: 6 litres seven up or 3 2-ltr bottles; 32 ounces pineapple juice; 64 ounces cranberry juice; 16 ounces orange juice, concentrated thawed or softened

4 ingredients

12 steps

Ingredients

6 litres seven up or 3 2-ltr bottles
32 ounces pineapple juice
64 ounces cranberry juice
16 ounces orange juice, concentrated thawed or softened

Directions

1

In a punchbowl, start to combine the can of juice, 7UP and cranberry juice cocktail and pineapple juice.
2

Using a hand mixer or hand blender, start to mix the liquid until the two cans of juice are completely dissolved.
3

Then add the Cold Duck and blend again.
4

For a festive look and to keep the punch even colder, ladle some of the punch into a jello mold and freeze the mold until solid.
5

When you are ready to serve, unmold the ice in warm, not hot, water on a plate as to not make a splash.
6

Then using a spatula take the ice mold off the plate and float it on top of the punchbowl.
7

If you happen to have leftovers, put the punch into one of the 7UP bottles, a carafe or jar.
8

Cover tightly.
9

Refrigerate for up to 5 days.
10

ALTERNATIVES: If 7UP etc.
11

is too sweet for you, you can use Ginger Ale instead.
12

makes 48+ servings