In a bowl, press strawberries through a sieve.
Stir lime or lemon juice into pulp.
Cover; chill.
Place strawberry pulp in a large punch bowl.
Carefully pour grape juice and lemon-lime carbonated beverage into chilled pulp, stirring with an up and down motion.
When serving punch, garnish each serving with a lime or lemon slice, if desired.
Makes 18 (4 ounce) servings.
Combine sugar and water in a saucepan and cook over medium heat, stirring constantly, until sugar dissolves.
Remove from heat.
Stir in evaporated milk and almond extract.
Allow to cool.
Chill until ready to serve.
Combine ice cream, milk mixture, and lemon-lime beverage in a large container just before serving.
Stir gently, breaking the ice cream into small pieces.
Transfer punch into a punch bowl.
Recipe may be halved for smaller gatherings.
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
Combine all beverage ingredients in a pitcher.
Cover and chill.
Before serving, add ice cubes and garnish with rose petals, lemon slices, lemon verbena leaves or mint leaves.
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
tir while they make a Christmas wish.
Spoon the batter
Fill each of 4 tall glasses with spoonfuls of raspberry sherbet.
Pour 3/4 cup cranberry juice cocktail into each glass. Carefully fill with lemon-lime carbonated beverage; stir gently. Garnish with mint sprigs or fresh or frozen raspberries, if desired.
Makes 4 servings.
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
n the refrigerator.
Some recipes call for the dough to
Pour Pimm's and cranberry juice into a large pitcher or bowl. Add mint, apple, orange and lemon. Cover and refrigerate for at least 1 hour.
Place ice and cucumber in beverage glasses. Fill 3/4 full with Pimm's and fruit mixture. Top up with lemonade.
br>For photos and more recipes please visit my blog at
xplain that it represents the Christmas tree which will later be
DAY AHEAD, prepare Creepy Crawler Ice Ring:
Arrange gummy worms in bottom of 5-cup ring mold; fill with thirst quencher beverage. Freeze until solid, 8 hours or overnight.
MAKE PUNCH:
Pour boiling water over gelatin in heatproof punch bowl; stir until gelatin dissolves. Stir in cold water. Add lemon-lime beverage and sugar; stir well. Mixture will foam for several minutes.
Unmold ice ring by dipping bottom of mold briefly into hot water. Float ice ring in punch. Serve cups of punch garnished with gummy worms, if desired.