Mom's Easy Party Punch

Does anyone make punch for parties anymore? Well, do they? It's too bad if they don't, 'cause back in the day, no party was quite complete without it.

At our house, we had our Mom's punch recipe, which was, and is, quite simply, the best ever. I don't know if she got it from a cook book or created it herself, but it's the real deal. I decided to post it here because, too often, you hear about cherished family recipes that, once that special someone passes away, their recipes go with them. I certainly don't want that to happen to Mom's Easy Party Punch. She may be gone, but her punch, at least, should live forever.

Okay! I have rewritten the steps and ingredients below, adding all the details I could think of, because Mom didn't write it down for anyone but herself, I don't think. She knew what she was doing. The rest of us may need a little help.

"Easy Party Punch"

You will need:

Ingredients:

1 package (0.13 oz.) cherry Kool Aid

1 package (0.13 oz.) raspberry Kool Aid

2 cups White Sugar

2 quarts Water

1 can of Pineapple Juice (46 oz.)

1 quart Chilled Ginger Ale

1 container of Raspberry Sherbet

Ice Ring (optional)

Alternate Flavor: Green!

To make Green Easy Party Punch, substitute 2 packages of lemon-lime Kool Aid for cherry and raspberry, and pineapple or lime sherbet for raspberry. I don't have a favorite; they are both incredible. Also, as I recall, if you make both they look pretty spectacular side by side on a Christmas party table.

Hardware:

Big Spoon or Spatula for stirring

Punch Bowl

Mellon Baller or small sized ice cream scoop

Wax Paper

Cookie Sheet or Baking Tray

Plastic Wrap (maybe you'll need it, maybe you won't--see below)

Prep:

Line a cookie sheet or baking tray with a piece of wax paper. Also, clear a huge space in your fridge for the punch bowl to fit into to chill; likewise your freezer, for the sherbet ball tray.

Mix both Kool Aid packages, sugar and water together in punch bowl. Add pineapple juice. CHILL. Mom doesn't say how long to chill it, but probably I hour at least, probably more like 2 to be sure. If chilling over-night, cover with plastic wrap. 

Next, use your mellon baller to scoop the sherbet balls, placing each one on your prepped wax paper. Place sherbet balls on tray in freezer. When ready to serve, place sherbet balls in punch, and pour the ginger ale over the sherbet. Add an ice ring if desired. SERVE.

Not a hair out of place. How DID she do it??