Ingredients:

  • 1 cup Grenadine syrup (Pomegranate flavour)
  • 2 litres chilled Lemon-Lime Soda (e.g., Sprite, 7-Up)
  • 1 litre chilled Ginger Ale
  • 1/2 cup Fresh Orange Juice
  • 1 jar (10 oz) Maraschino cherries, drained
  • 2 Fresh Limes, sliced (for garnish and ice)
  • 1 Fresh Orange, sliced (for garnish and ice)
  • Plain filtered water (for ice ring)

Instructions:

  1. Prep the Ice Ring: Fill an ice mould (or Bundt pan) halfway with filtered water. Place several lime slices, orange slices, and a handful of maraschino cherries around the mould. Top up gently with water.
  2. Freeze the Ring: Place the mould in the freezer until solid (4 hours minimum, or overnight). Ensure all soda and ginger ale are thoroughly chilled before assembly.
  3. Start the Base: Pour the measured Grenadine syrup and the 1/2 cup of Fresh Orange Juice into the bottom of the large, clean punch bowl.
  4. Add the Ice: Carefully unmould the decorative ice ring and place it gently into the centre of the punch bowl.
  5. Introduce the Fizz: Gently pour the chilled Lemon-Lime Soda and then the Ginger Ale into the punch bowl. Pour slowly down the side of the bowl to preserve maximum carbonation.
  6. Final Garnish: Add the remaining drained maraschino cherries directly to the punch. Float a few fresh lime and orange slices on the surface for extra visual appeal.
  7. Serve Immediately: Stir once, gently, and serve using the ladle into punch glasses. Enjoy this classic Shirley Temple Party Punch.