Courtesy of Julie and Dan Ring
September/October 2007
Yield: About 12 cups
- 1 12-ounce can lemonade concentrate,thawed
- 1 6-ounce can orange juice concentrate,thawed
- 6 cups water
- 4 cups apple cider
- 1/4 cup granulated sugar
- 8 whole cloves
- 4 whole allspice berries
- 2 cinnamon sticks
- About 1 quart orange sherbet
Combine all the ingredients except the sherbet in a 5-quart pot. Mix well. Place over medium-high heat and cook until the mixture comes to a boil. Reduce heat to low and cook another 10 minutes.
Take the brew off the heat and remove the spices with a slotted spoon. Cool 30 minutes at room temperature; then cover and refrigerate until thoroughly chilled, about 2–4 hours.
When ready to serve, pour the brew into a serving bowl and float scoops of orange sherbet on top. (For an extra-eerie touch, Dan places the serving bowl inside a black metal cauldron and packs dry ice between the bowl and cauldron. Plumes of “smoke” billow when he pours a small amount of water over the dry ice.)
