PRIZE TESTED RECIPES5
j
$200
WINNER
Tonya Wilson, BLACKSHEAR,GA
BEAT-THE-HEAT DRINKS CATEGORY, JUNE
2009
SPARKLING PEACH PUNCH
3
cupswater
1/2
cupssugar
i
3-oz.pkg. peach-
flavored gelatin
i
29-oz.can peachslicesin
light syrup
4
11.3-oz. cans peach nectar
'/2
cup lemon juice
8
10-oz. bottlesgingeraleor
clubsoda
1
. In large saucepan combine water, sugar, and
gelatin. Bring to boiling, stirring to dissolve.
2
. Place undrained peach slices in blender.
Cover; blend until smooth. In extra-large bowl
combine gelatin mixture, pureed peaches,
peach nectar, and lemon juice. Divide peach
mixture among four 1-quart containers. Cover
and freeze overnight or until firm.
NOTE Mixture can be frozen up to 3 months. Use
as many containers as needed to continue with
Step 3. (Each quart makes 6 servings.)
3
. To serve, place one or more containers at
room temperature for 1 hour. Break in chunks
with large fork. Place in punch bowl or jug. Stir
in 2 bottles of ginger ale per container of peach
mixture until slushy. MAKES 24SERVINGS (FOUR
6
-SERVING BATCHES).
Grand Prize
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $10,000. See page 212 for details.
photos AN DY LYO NS food styl ing JILL LUST
