3 oz cherry-flavored gelatin, (1 package)
1 cup boiling water
3 cup cold water
6 oz frozen lemonade concentrate, (1 can)
1 thawed and undiluted
4 cup cranberry juice cocktail, chilled
1/4 cup nonalcoholic grenadine syrup
2 liter lemon-lime carbonated beverage, (1 bottle) chill
Directions
Combine gelatin and boiling water in a large bowl; stir until gelatin
dissolves. Let cool. Add cold water and next 3 ingredients; stir well.
Pour mixture into a punch bowl; add chilled carbonated beverage, and
stir gently. Yield: 4-1/2 quarts (serving size: 1 cup).
Per serving: 482 Calories; 0g Fat (1% calories from fat); 1g Protein;
123g Carbohydrate; 0mg Cholesterol;
86 mg Sodium
Serving Ideas : Serve immediately. Nutr. Assoc.
: 621 0 0 3912 0 0 3601 804
Servings: 4 servings
Lemony Cran-Cherry Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fruit
The History of Recipes
We are able to track the history of meal recipes way back into the distant past, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used many herbs and spices, including a few that will be familiar to modern chefs like basil, mint and dill. As we move on, we find a couple of interesting cookery books published in the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of food served to the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an outbreak in manuscripts on cooking, some of which are now in private collections. During the next few centuries, the families of Europe tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. However, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks were increasing in popularity as a result of more people being able to read, people having more spare time and having more money. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Lemony Cran Cherry Punch recipe.
