RED+ PINK+ CHOCOLATE=VALENTINES DAY PUNCH

here are the next 10 this makes 30

SPICED RED SATIN PUNCH
1 quart apple juice
1/2 cup sugar
1 cup blanched whole almonds
1 cups raisins
the peel from 2 oranges
12 to 14 whole cloves
1 cinnamon stick
2 pints cranberry juice
10 (7ounce bottles of lemon lime carbonated beverage
2 trays of ice cubes
Heat apple juice in a saucepan. add sugar and stir until dissolved. Tie almonds, raisins, orange peel, cloves and cinnamon stick together in a cheescloth bag. Add to apple juice and simmer for 30 minutes. Set aside for about 1 hour to allow flavors to develop. Remove cheesecloth bag, take out almonds and return them to apple juice. Discard other ingredients in bag, chillespiced apple juice until ready to use. Chill cranberry and lemon lime beverage. At serving time combine spiced apple juice and cranberry juice in a punch bowl. Slowly oour in chilled lemon lime beverage. Add ice cubes.
YIELDS: 35 cups

RUBY WINE PUNCH
1 bottle  California Claret or Burgandy chilled
3 cups orange juice chilled
1/2 cup lemon juice
1/2 cup sugar
1  1qt bottle gingerale
In a punch bowl combine the wine, orange jice, lemon juice and sugar; stir until sugar is dissolved. Add a block of ice or a tray of ice cubes, then pour in gingerale just before serving.
YIELDS: 25 servings

CRANBERRY FROST
1 pint bottle cranberry juice cocktail
1 egg white unbeaten
1/2 cup California Burgandy or Claret Wine
1/4 cup sugar
Combine cranberry juice cocktail, egg white and wine in a cocktail shaker. Stir just until blended then add sugar to taste .Add a generous amount of craced ice and shake vigorously. Strain into chilled Champagne or cocktail glasses.
YIELDS: 6 servings

SHERRIED CHOCOLATE FROST
3 1/2 cups milk
1/2 cup canned chocolate syrup
1/2 cup California Sherry
1 qt. vanilla ice cream
Cinnamon
mix milk, chocolate syrup and wine. Place some of the ice cream in each of six tall glasses. Pour in chocolate mixture (approximately 1/4 cup) stir briskly and dust with cinnamon. Serve at once, accompanied by straws and ice tea spoons.
YIELDS:6

ROYAL PURPLE PUNCH
2 large bottle of California Burgandy or Claret wine
2 large bottles gingerale or fruit flavored soda
thinly sliced lemon slices studded with cloves
pour all ingredients into punch bowl over ice, float lemon slices on top

MOCHA MOTION
4 rounded tsps instant freezed dried coffee
1  1/2 cup hot water

4 teaspoons chocolate syrup
1/4 ccup instant nonfat dry milk
1/4 cup ice cold water
1/2 tsp vanilla
stir together dried coffee and hot water and chocolate syrup.
Using cold bowl and beater, beat milk and water mixture until soft peaks form this will take approximately five minutes. Then beat in vanilla. Place coffee mixture in a blender jar with two cups of crushed ice. Blend at high speed until very frothy Pour into a pretty pitcher of 4 tall glasses. Top each with one fourth of the whipped  topping.
YIELDS; 4 servings

PINK PRETTY FROST
1 quart raspberry ice or sherbet
2 fifths California Rose', chilled
1- 6 ounce can frozen lemonade concentrate
sugar to taste
1 large bottle California Champagne or Sparkling Rose' well chilled
combine sherbet, Rose', and lemonade concentrate in punch bowl and stir until well blended. Add sugar if desired. Pour in Champagne or Sparkling Rose' and serve at once,garnish with fresh or frozen berries and mint..
YIELDS; 1 GALLON.

SWEETHEART HOT CHOCOLATE PUNCH
1/2 cup semi-sweet chocolate bits
1 cup California Sherry WIne,
dash salt
1/4 tsp cinnamon
3 cups milk
1/2 cup heavy cream
whipped cream topping
in top of double boiler place 1/2 cup of bittersweet chocolate bits  add 1 cup of Sherry, salt and cinnamon. cook over hot water, stirring occasionally until chocolate is melted. Heat 3 cups milk and 1/2 cups cream to scalding point add the chocolate-wine mixture. beat well. Pour into mugs or cups, top with whipped cream and dust lightly with cinnamon.
YIELDS: 6-8

PINK WINE LEMONADE
3 cans frozen lemonade concentrate reconstituted
3 bottles California Claret or Rose' or other Red table wine
confectioners sugar to taste.
Mix lemonade and wine. If desired, add sugar and stir until dissolved. Add a generous amount of ice cubes. Pour into pitcher. Serve in punch cups or small glasses.
YIELDS: 50 servings

BOUQUET OF SPICE PINEAPPLE FRAPPE
1tbs SPICE ISLANDS bouquet of spice tea
2 cups boiling water
1/2 cup sugar
1 cup water
1 -1lb can of crushed pineapple.
1 tbs of lemon juice
1 tbs Vanilla Brandy
Pour boiling water over tea: let steep 5 minutes. MEanwhile combine sugar and water and bring to a boil. simmer 2-3 minutes. Strain tea and combine with sugar syrup and crushed pineapple. Let cool. Stir in lemon juice and Vanilla Brandy. Pour into plasic container and put in freezer, until mushy, stir well with spoon;continue to freeze 3 hours longer.Serve in sherbet glasses, garnish with a maraschino cherry.