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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A fresh and light beverage that can easily be transformed into an outrageously delicious sparkling wine cooler by adding a bottle of Morad Lychee Wine. The lychee wine is low in alcohol and adds a huge burst of flavor. Trust me, you do not need to be daring to try this punch out!
1 and 1/2 – 2 cups Hawaiian punch
12 ounces (340 grams) frozen blueberries
2 tablespoons Heaven & Earth Lemon Juice
2 liters (67.6 ounces) ginger ale
10 ounces (300 milliliters) cranberry juice
1 (750-milliliter) bottle Morad Lychee Wine (optional)
1 lemon, sliced into rounds
If you have time, pour the Hawaiian punch into ice cube bags or an ice cube tray and freeze.
Blend the blueberries in your food processor with the S blade. Add lemon juice and blend again. Transfer to a four-quart pitcher.
Pour in the ginger ale and cranberry juice. Chill.
Immediately before serving, pop the Hawaiian punch cubes into the pitcher (or, if you didn’t make cubes, just pour in). Add wine, if desired. Float lemon slices on top.
Photography: Lisa Monahan.
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Secret Ingredient I think there’s an ingredient missing in this recipe. It says “10 ounces (300 mililiters)” but not of what. Is it the cranberry juice? Could someone fill in the blanks? Thanks!
Hi, thanks for bringing it to our attention! It is cranberry juice. We’ll have that fixed right away!