Creamy Pink Punch Recipe
Summary
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 1506 Calories from Fat 1
% Daily Value*
Total Fat 0.12 g0.19%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 14.7 mg4.9%
Sodium 380.5 mg15.9%
Total Carbohydrates 355 g118.4%
Dietary Fiber 2 g7.8%
Sugars 321.6 g
Protein 22 g44.5%
Vitamin A 0.6% Vitamin C 509.4%
Calcium 77.3% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
