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Cranberry and Orange-Sherbet Punch

  • Servings: 12
Cranberry and Orange-Sherbet Punch

Source: Martha Stewart Living, December 2008


  • 6 1/2 cups water
  • 2 bags (12 ounces each) fresh cranberries, plus more for skewers
  • 3/4 cup granulated sugar
  • 1 ounce whipping-quality pasteurized egg white, lightly beaten
  • 1/4 cup superfine sugar
  • 1 liter club soda
  • 1 1/4 cups vodka, chilled (optional)
  • 2 pints orange sherbet, softened slightly


  1. Bring water and cranberries to a boil in a large pot. Reduce heat, and simmer for 15 minutes. Strain into a large punch bowl, pressing gently on solids. Discard solids. Add granulated sugar, stirring until sugar dissolves. Cover, and refrigerate for up to 1 day.

  2. Thread several cranberries onto each of 12 small skewers. Brush with egg white, and sprinkle with superfine sugar. Let dry on a nonstick baking mat.

  3. Add club soda, and vodka if using, to bowl. Top with sherbet, and serve with cranberry skewers.

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