Tam’s Purple Party Punch

Great for adult as well as children’s parties!
Yield: approx. 1-1/2 to 2 gallons

1 can frozen Welsh’s grape juice concentrate with 3 cans water

1 gallon pure cranberry juice

¼ cup lemon juice concentrate

1 small jar maraschino cherries, do not drain

1 orange (pulp and juice) — peeled, seeds and pith removed — then add the jar of maraschino cherries including the juice/syrup — then pulverize into liquid mush with hand held emulsifier for best results (or may use blender or food processor)

¼ cup sugar or sugar substitute, if desired/optional

2 liters ginger ale (regular or sugar free)

Day One:
Pulverize the orange and jar of cherries including cherry syrup/juice as indicated. Mix everything — except for the ginger ale — together. Fill 3 ice trays with mixture and freeze. Chill juice mixture and the ginger ale separately (not mixed) in frig.

Day Two:

When ready to serve add the ginger ale and cubes.
Store left overs in air tight container in frig (I use the cranberry juice bottle).

Note: Adults may spike individual servings if desired with 1 to 2 Tbsp. choice of alcoholic beverage but it is quite refreshing “as is”