Fruit Punch

• 1 16 oz. package of frozen strawberries in syrup, thawed
• 1 20 oz. can pineapple tidbits or crushed pineapple in juice
• ½ cup sugar
• ½ cup lemon juice
• 2 cups orange juice
• 6 cups cranberry juice cocktail
• 2 litres ginger ale
• ½ to 1 pint raspberry or strawberry sorbet

Purée the strawberries and pineapple in a blender or food processor. Add the sugar, lemon juice, orange juice and cranberry juice and blend well. Refrigerate.

Just before serving, add the ginger ale and the sorbet. (You may wish to put a spoonful of sorbet into each cup, instead of into the pitcher).

Makes approximately 24 servings.Pour some sugar into another bowl.

Sugared Cups

You can fancy up the rims of cups, to colour-coordinate with any drink you serve. You will need an egg white, or clear corn syrup, and Wilton sugar sprinkles in the colour of your choice.

Place a beaten egg white or a small amount of corn syrup in a shallow bowl, with a large enough diameter to accommodate your cup.

Pour some sugar into another bowl.

Dip the rim of your glass into the first bowl, and then into the sugar. Shake off any excess sugar.

If you are using egg white, you can turn your cup right side up immediately. For corn syrup, place rim side down on parchment paper until set.

I used Yoshi disposable square 10 oz. tumblers. You can also try tea glasses, Irish coffee mugs, stemware, etc.