Coconut Water and White Cranberry Punch

  • Servings: 8

Source: Martha Stewart Living, September 2008

Ingredients

  • 7 cups (56 ounces) coconut water
  • 2 cups lychee juice
  • 4 cups white cranberry juice
  • 2 cups ginger ale
  • 1 lemon, thinly sliced crosswise
  • 1 lime, thinly sliced crosswise
  • Small ice cubes, for serving

Directions

  1. Combine coconut water, lychee and cranberry juices, ginger ale, and lemon and lime slices in a large pitcher. Refrigerate until very cold, about 2 hours. Divide among ice-filled glasses, and serve immediately.

Cook's Note

Coconut water is the thin, clear liquid with a floral aroma found inside young coconuts. It can be found in Asian markets and most supermarkets.

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