|
|
1 qt pineapple juice
1/4 c sugar
2 sticks cinnamon
1/2 t whole allspice
1/2 t whole cloves
1/2 c lemon juice
1 bottle sauterne wine,(4/5
-qt.)
5 sm apples
1 whole cloves
In a large pan, combine the first 6 ingredients. Simmer for 15
minutes. Add lemon juice and wine. Heat but do not boil. Pour into
a large
punch bowl. Stud apples with cloves and float in punch bowl.
Watermelon Punch
Yield 1 Servings
1 c sugar
1 c water
1/2 sm evenly-shaped watermelon
1/4 c brandy
1 cn (12 oz) lemon-lime soda
1 ice cubes
1 t pine nuts,Shelled
In a saucepan, bring sugar and water to a boil; cool. Scoop
watermelon with a melon bal er; discard seeds. Pour sugar syrup
over
watermelon balls. Scoop remaining watermelon; squeeze in a clean
cloth to extract juice. Combine watermelon bal s, watermelon juice,
and brandy; chill. Cut the upper edge of the watermelon shell in
a
saw-tooth design and use as a punch bowl. Just before serving, add
watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle
with nuts. Makes 10 to 12 servings.
What Hit Me Punch
Yield 1 Servings
1. Put 1 12oz can each of orange juice, lemonade, pineapple juice
w/ 16 oz can of limeade in large punch bowl.
Add 1 bottle of Everclear (or for those lightweights, vodka can
be used).
3. Add enough ice to fill punchbowl, garnish with sliced oranges
and mint leaves
and serve.
Whisky Punch
Yield 1 Servings
3 lemons
1/2 lb sugar
2 pt water,Boiling
1 bottle scotch whisky
Peel the lemons finely and squeeze out the juice, then add peel
and
juice to the sugar in a large jug or bowl. Pour the boiling water
over the
lemons and sugar and leave until cold.
Strain into a large bowl and add the bottle of Scotch whisky, stirring
well. Chill for at least an hour before serving.
White Grape~ Tangerine~ & Asti-Spumante Punch
Yield 12 Servings
48 oz white grape juice
-unsweetened
6 oz tangerine juice concentrate
1 c club soda,chilled
1/4 c lemon juice
1/4 c brandy
1 champagne,domestic,chilled
1 orange slice,thin
In a punch bowl, whisk together the grape juice, tangerine
concentrate, club soda, lemon juice, and brandy; cover and chill
the
mixture until cold. Add the champagne just before serving in punch
glasses.
White House Pink Fruit Punch
Yield 16 Servings
1 qt orange juice
2 c pineapple juice
1 1/2 qt cranberry juice
1 qt ginger ale
1 block ice
In a large punch bowl, mix together fruit juices; chill.
Just before serving, add ginger ale and stir.
Add ice. ( Ice cubes make punch difficult to serve; use larger blocks
of ice instead.) Ladle punch into pretty punch glasses, and garnish
with
orange slices, if desired.
Yield 12 to 16 servings
White Sangria Punch (Nonalcholic)
Yield 12 Servings
4 c white grape juice
1 c pink grapefruit juice
1 T lime juice
1 club soda,bottle, 750 ml
-chilled
1 pink grapefruit,Slices
In large pitcher, combine grape, grapefruit and lime juices;
refrigerate. Just before serving, add soda water and grapefruit
slices. MAKES 12 SERVINGS
White Wine Punch
Yield 12 Servings
1 sm honeydew melon
1 lb watermelon
1 sm cantaloupe
20 oz dry white table wine
20 oz sweet Riesling wine
32 oz Moscato d'Asti wine
12 red grapes,sliced in half
Using 3 different sizes of melon bal ers, measuring from 1/3- to
7/8-
inch in diameter, scoop the melons into bal s. Place the melon bal
s onto a
baking pan, taking care to see that they don't touch one another.
Freeze until solid, 2 to 3 hours or overnight.
Mix the wines in a punch bowl. Add the grape halves and frozen melon
balls, and serve.
This recipe yields 12 servings.
Yellow Fruit Punch
Yield 96 Servings
1 cn (12-oz) orange juice,Frozen
1 cn (46-oz) orange-grapefruit
-juice
1 cn (large) pineapple juice
1 maraschino cherries
1 pineaple,Crushed
3 qt ginger ale
1 bottle lemon juice
1 cn (46-oz) orange juice
1 lemon
1 orange
1 mint leaves
Mix juices and ginger ale together. Slice lemon and orange in slices
and put the slices, cherries, crushed pineapple and mint leaves
in. Makes
96 4-oz servings.
"No Punch" Champagne
Yield 1 Servings
25 3/8 oz alcohol-free white wine
-chilled
32 oz ginger ale,chilled
1 lemon,scored and thinly
-- sliced,for garnish
1 lime,scored and thinly
-- sliced,for garnish
Pour wine and ginger ale into 2-quart pitcher; mix wel . Pour into
glasses; garnish with fruit slices, if desired. Serve immediately.
Yield seven (1-Cup) servings.
"Sting-Like-A-Bee" Punch
Yield 20 Servings
46 oz Apricot Nectar
46 oz Pineapple Juice
6 oz Concentrated Orange,Frozen
-Juice
2 l Ginger Ale
Combine first three ingredients, then add ginger ale. Gently add
as
much chipped ice as container will allow.
1, 2, 3, Punch
Yield 1 Servings
26 oz rye --
2 bottles sherry
3 bottles ginger ale
2 whole oranges --,Sliced
Pour 2 bottles of the ginger ale into a bundt pan and add some of
the orange slices. Freeze and use as ice ring as it doesn't dilute
the
punch when it melts. Punch does become smoother as the ring melts.
Put
orange slices in the punch bowl and add other ingredients. (You
may wish to
have one more bottle of ginger ale to make the ice ring.)
4-Fruit Wedding Punch
Yield 1 Servings
2 parts orange juice
2 parts lemonade
1 part pineapple juice
1 part grapefruit juice
-(optional,but gives a nice
ONE BATCH ACCORDING TO MOM =====
2 qt lemonade from a mix
-prepared
1 cn (12-oz) orange juice,Frozen
- reconstituted
1/2 tall can pineapple,Frozen
-juice,reconstituted
1/2 tall can grapefruit juice
-reconstituted (optional)
This recipe contains no carbonation and no ice cream. I have not
tried it spiked, but you could probably add rum to it ). This is
our family's
punch recipe--we serve it for all special occasions.
Prepare lemonade. Reconstitute orange juice, pineapple juice,and
grapefruit juice, according to package directions, and in separate
containers. Add lemonade to punch bowl. Add all of the orange juice,
½ (up to 3/4) of the pineapple juice, and 1/2 of
the grapefruit juice.
Slice thin orange wheels and float on top for a festive look. Cherries
would also look nice.
7-Up Punch
Yield 1 Servings
1 cn 46-oz pineapple juice
1 juice of 2 lemons
2 c orange juice
1 mint leaves
6 c water
4 c sugar
5 bananas,mashed
1 7-up to stretch it
1 pk strawberries,Frozen
Mix sugar and water. Chill. Add fruit juices. Add bananas right
away.
(That is, don't let the mashed bananas sit.) Freeze. When ready
to
serve, break up the frozen base into pieces. Add strawberries and
enough 7-Up to stretch.
Alkoholfreier Planter`s Punch
1 2 cl grenadinesirup
1 2 cl zitronensaft
1 6 cl ananassaft ungesuesst
1 6 cl orangensaft
1 6 cl maracujanektar
Alle Zutaten mit Eis im Shaker schuetteln (oder in einem Glas gut
verruehren) und auf Eis in ein grosses Glas giessen.
Aloha Fruit Punch
Yield 10 Servings
3/4 c water
2 t ginger root,chopped
2 c guava juice
1 1/2 T lemon juice
1 1/2 c pineapple,finely chopped
1 c sugar
Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
liquid to the guava, lemon and pineapple juices. Make a syrup of
sugar and
remaining water. Cool. Combine with juices and pineapple. Chill
throroughly.
Amber Cider Punch
Yield 5 Servings
1/2 c sugar
1/2 t cinnamon
1/2 t allspice
1/2 t nutmeg
2 c apple cider or
6 oz apple juice concent -,Frozen
1 and mixed with -,Thawed
1 water (to equal 2 cups)
6 oz orange juice concent.,Frozen
2 c ginger ale
1 ===garnish===
1 orange wedges (or),Slices
1 (whole) cloves
Mix sugar and spices. Stir in cider and heat until sugar
dissolves. Add frozen concentrate and stir until melted. Chill.
To serve, add ginger ale and serve over ice in glasses with small
orange wedges or with orange slices studded with whole cloves in
a
punch bowl.
Makes 5 cups.
Amelia Island Punch
Yield 8 Servings
1 tub crystal light lemonade
-or pink lemonade
-- flavor low calorie
-- soft drink mix
2 c cold water
1 cn chil ed pineapple juice,(46
- oz)
ice,Crushed
Place drink mix in punch bowl. Add water; stir to dissolve. Stir
in juice. Refrigerate. Serve over crushed ice.
8 servings/Serving size 1 cup
Angelfrost Punch
Yield 14 Servings
2 cn pink lemonade,frozen
-concentrate 6
2 pk strawberries 10 oz,Frozen
-each
2 c water
1 qt vanilla ice cream
2 bottles lemon-lime soda
-chilled
about 2 cups) 7 oz each
Take 1/2 of all ingredients, except soda, and blend in
blender until smooth. Pour into punch bowl. Repeat with
other half. Refrigerate until serving time. Just before
serving, gently pour soda over other ingredients. Stir to
mix. Makes 14 5-oz. servings.
Annie's Rosemary Fruit Punch
Yield 1 Servings
1 cn pineapple juice,(46 oz.)
5 sprigs fresh rosemary,{1 T.
-},Dried
1/2 c sugar
1 1/2 c lemon juice
2 c water
1 pn salt
1 qt ginger ale
Lemon and mint,Slices
-leaves,for garnish
Heat 1 cup pineapple juice in small pan until boiling. Add rosemary
and steep 8-10 minutes. Dissolve sugar and pinch of salt in hot
juice.
Then strain into pitcher containing remaining pineapple juice, lemon
juice
and water. Chill before serving and adding ginger ale and garnishes.
Apple Orchard Punch
Yield 1 Servings
32 oz apple juice,chilled
12 oz cranberry cocktail,frozen
-concentr,thawed
1 c orange juice
6 c ginger ale (or champagne)
-chilled
1 apple,do not core
In large punch bowl, combine apple juice, cranberry cocktail and
orange juice. Stir to dissolve. Slowly add ginger ale or champagne.
Vertically, thinly slice apple to form whole apple slices. Float
apple slices on
top of punch.
Apple Slush Punch
Yield 20 Servings
2 c apple juice,or cider
1 c sugar
2 c applesauce
6 T orange juice,Frozen
-concentrate,thawed; undilu
2 T lemon juice
1/4 c grenadine syrup
5 c lemon-lime soda
1. In 3-quart saucepan, heat together apple juice and sugar until
dissolved, stirring occasionally. Remove from heat and stir in
remaining ingredients except lemon-lime soda. Cool completely. Place
in
covered container and freeze until firm, about 6 hours.
2. To serve, thaw slush at room temperature about 10 minutes. Portion
into punch cups or bowl and fill with lemon-lime soda. Garnish with
strawberry, if desired.
Yield 20 servings.
Apricot Punch
Yield 4 Servings
12 oz lemonade (frozen)
12 oz orange juice (frozen)
1 (46 oz.) can apricot nectar
1 2 liter bottle of 7 up or
-slice
1/3 bottle apricot brandy
Blend all the above ingredients in a punch bowl. Mix wel .
NOTE All ingredients may be done in advance, except for the
carbonated 7 up. Add just before serving.
Apricot Mist Punch
Yield 1 Servings
1 cn 46oz apricot nector
1 cn pineapple juice
3 6oz.cans limeade,Frozen
-concentrate
3 bottles ginger ale,28oz
-each
Combine Apricot nector, pineapple juice, and concentrate in punch
bowl. Stir in ginger ale. Add ice ring with lime slices etc. NOTES
For adults add Rum
Artillery Punch
Yield 25 Servings
1 qt strong black tea
1 qt rye whiskey
1 bottle red wine (26oz)
1 pt jamaica rum
1/2 pt brandy
1 jigger benedictine
1 pt orange juice
1/2 pt lemon juice
Combine all the ingredients in a large punch bowl with a block of
ice. If found too dry, sugar syrup may be added. Decorate with twists
of lemon peel. Makes 25-30 cups.
Artillerymen's Punch
Yield 1 Servings
1 qt 86-proof bourbon
9 oz light rum
4 oz dark jamaican rum
6 oz apricot flavored brandy
12 oz lemon juice
24 oz orange juice
1 qt strong black tea
1/4 c sugar
Pour all ingredients over a large block of ice in punch bowl. Stir
wel to dissolve sugar. Let mixture ripen one hour in refrigerator
before
serving.
Atlanta Coffee Ice Cream Punch
Yield 20 Servings
1 ga strong coffee,cooled
1 qt milk
1 c sugar
1/2 ga chocolate ice cream
1 pt heavy cream
3 t vanilla extract
3 T sugar
semisweet chocolate,grated
This is a perfect punch of a party during hot weater
Mix coffee, milk, and one cup sugar the day before the
party. Refrigerate. At party time, place ice cream in a
pretty punch bowl and pour coffee mixture over. Whip cream
and flavor with vanilla and 3 tablespoons sugar. Float this
mixture on top of punch. Sprinkle grated chocolate over
all. The chocolate may be grated the day before, wrapped
in plastic wrap and refrigerated.
Aunt Cindy's Punch
Yield 1 Servings
4 c cranberry juice cocktail
4 c pineapple juice
1/2 c sugar
1 t almond extract
2 qt ginger ale,cold
Mix all but the ginger ale and chill. Add ginger ale just before
serving.
Aunt Louise's Wassail Punch
Yield 4 Servings
1 ga apple cider
1 qt orange juice
1 qt pineapple juice,unsweetened
1 c lemon juice,fresh
1 c sugar
24 whole cloves
4 sticks cinnamon
Don't boil; let simmer until hot. Makes 1 1/2 gal ons.
Autumn Apple Punch
Yield 12 Servings
1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 c pineapple juice
1/2 c lemon juice
2 pt orange juice
28 oz ginger ale
Place apple juice in a NON-aluminum kettle; tie spices in
cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard
spice bag. Mix spiced juice with remaining fruit juices. To serve,
place a large block of ice in a large punch bowl, add fruit juice
and
ginger ale.
Autumn Punch
Yield 7 Servings
1 1/2 c honey
3/4 c lemon juice
6 whole cardamom seeds
3 3-inch sticks cinnamon
1 t whole allspice
2 t whole cloves
1 1/2 qt cranberry juice
5 c apple cider
5 c apricot nectar
3 qt ginger ale
1 ice,Crushed
Combine first 6 ingredients in a saucepan; bring to a boil, reduce
heat, and simmer 10 minutes. Strain and discard spices. Chill.
Combine chilled mixture with remaining juices and ginger ale. Serve
over crushed ice. Yield 7-1/2 quarts.
Aztec Punch
Yield 20 Servings
2 qt tequila
2 1/2 qt grapefruit juice
1 qt dark tea
1 1/2 c lemon juice
1/2 c sugar
2 t cinnamon
When making strong tea for punch, it is better to use more tea bags
than to let the tea steep longer. When tea steeps for a long time,
it acquires
a tannic acidity that may conflict with the other ingredients. Mix
all
the ingredients together. Serve over ice.
Banana Punch
Yield 3 Servings
6 bananas
2 c lemonade,Frozen
6 3/4 c water
16 oz can of orange juice,Frozen
1/2 c honey
2 qt ginger ale
In a blender, slice bananas. Add lemonade and mix for 20 seconds.
Pour into a large bowl. Stir in water, orange juice and honey. Pour
into containers (Cool Whip bowls work great), then freeze. Place
frozen mix in punch bowl, pour ginger ale over and serve. Randy
Rigg
Banana-Orange-Pineapple Punch
Yield 1 Servings
6 c water
3 c granulated sugar
2 12 oz. cans orange,Frozen
-juice,concentrate
1 cn pineapple juice,(46 oz.)
7 ripe bananas,(7 to 8)
Dissolve sugar in water. Set aside. In a blender, combine one banana,
some orange juice concentrate, and sugar-water mixture. Blend until
smooth
and transfer into a very large mixing bowl or large pot. Repeat
this step
until all the bananas, orange juice concentrate, and sugar-water
mixture are blended. Add the pineapple juice to the banana-orange
mixture. Stir
until blended. At this point, you may freeze or refrigerate until
ready
to serve.
When ready to serve, add equal amount of 7-Up to the banana-orange-pineapple
mixture (5050 ratio). This is very attractive in
a punch bowl because there is a layer of foam on the top.
Pureed strawberries or other pureed fresh fruits may be added to
this
punch.
Becky's Wedding Punch
Yield 1 Servings
2 cn (12-oz) pink (or,Frozen
-yellow) lem,onade concentr
1 cn (12-oz) limeade,Frozen
-concentrate
1 cn (46-oz) pineapple juice
3 lemonade cans cold water
1 bottle (2-liter) 7-up (or
-your favo,rite)
Mix it all together, add some pretty ice rings, mint leaves, etc.
for
decoration. Makes about 6 quarts.
Bernice's Holiday Punch
Yield 1 Servings
2 cn (46 oz) florida fruit punch
1 cn (46 oz) pineapple juice
1 cn (large) orange juice,Frozen
-concent,rate
1 cn (large) lemonade,Frozen
1 bottle cranberry juice
3 bottles ginger ale
Berry Colada Punch
Yield 12 Servings
1 cn 15-oz. cream of coconut
1 pk frozen strawberries,thawed
3 c pineapple juice,chilled
3 c club soda,chilled
1 c rum,optional
Process strawberries and cream of coconut in a blender until smooth;
pour into a pitcher or large bowl. Stir in pineapple juice, club
soda
and, if desired, rum. Serve over crushed ice. Yield 2.1/2 quarts.
Billy Clude Punch
Yield 1 Servings
1/2 ga tropicana strawberry,banana
1 orange juice
1/2 c lime juice
16 oz coco lopez
1 pt dark rum
2 l mountain dew -- (or 7-up)
1 c strawberries -- hulled
1 whole orange -- cut into
1 wedges
1 whole lime -- cut into
1 wedges
Combine all the liquids and stir 'em up real good then pour into
a
punch bowl or other suitable container filled with crushed ice.
Spread the fruit all over the top. Ah there's no place like home
when
you're this far away.
Brandy Milk Punch
Yield 1 Servings
2 t sugar,confectioners
1 T creme de cacao,white
3/4 c whipping cream
1 1/2 oz brandy
1/2 c ice,crushed
1 ds nutmeg
Place sugar, creme de cocoa, cream and brandy in a cocktail shaker
with crushed ice (regular cubes are fine, too). Shake briefly (longer
if using cubes) and strain into an old fashioned glass. Garnish
with
nutmeg.
Bridal Fruit Punch (Non-Alcoholic)
Yield 20 Servings
4 c tropical fruit juice (or
-pink)
- lemona,de
1 cn strawberry juice,Frozen
-concentrate,(280 ml)
3 c ginger ale
2 c soda water
In punch bowl, mix together fruit juice and juice concentrate. Pour
ginger ale and soda water down side of bowl to avoid loss of carbonation.
Serve
over ice.
Makes about 10 cups or about 20 servings. Notes* Garnish the punch
bowl
with ice cubes and sprigs of fresh mint; for a fancier touch, use
a ring
mould to make a fruited ice ring.
Bridal Sweet Punch
Yield 48 Servings
10 tea bags
3 c sugar
3 c orange juice
3 c pineapple juice,unsweetened
1 c lemon juice,fresh,strained
2 qt ginger ale
GARNISH ========================
1 mint leaves
This punch can be made in advance in large quantities.
Bring the water to a boil, add the tea bags and steep for 5 minutes.
Remove the tea bags, add the sugar, mix and chill for at least 3
hours. Place the chilled tea in a punch bowl, add the juices, and
stir. Just before serving, add the ginger ale and stir. Add some
ice
cubes and garnish with mint leaves.
Brides Lunch Punch
Yield 172 Servings
6 boxes lemon gelatin powder
-3 oz. each
6 c hot water
12 qt water
24 qt pineapple juice
3 qt lemon juice
12 qt ginger ale
12 c sugar
Melt lemon jello in hot water.
Mix all ingredients except ginger ale and chill. Add ginger ale
before
serving
Brown Cow Punch
Yield 1 Servings
2 qt chocolate milk
1/4 t almond extract
1/2 ga coffee ice cream
In a punch bowl, combine milk and extract. Add ice cream by
scoopfuls and allow to float on top of punch. Or scoop ice cream
into glasses;
combine milk and extract, then pour over ice cream. Yield 3 quarts.
Editor's
note If coffee ice cream is unavailable, dissolve 2 teaspoons instant
coffee
granules in 2 teaspoons hot water and stir into vanilla ice cream.
Bubbling Jade Punch
Yield 1 Servings
2 pk Lime Gelatin,(3 oz. each)
2 c Water,Boiling
4 c Cold Water
12 oz Lemonade Concentrate,Frozen
- and undiluted,Thawed
2 c Pineapple Juice
2 l Ginger Ale
Dissolve gelatin in boiling water; stir in cold water, lemonade
concentrate, and pineapple juice; chill well. Don't chill too long
or
it solidifies!! Add ginger ale before serving.
Canadian Punch
Yield 20 Servings
10 oz lemon juice
2 oz lime juice
2 1/2 oz grenadine
12 t sugar
6 oz welches grape juice,pink if
- possible
1 qt canadian whiskey
6 oz rum
2 qt sparkling water
1 qt cranberry juice
Combine all ingredients in a large punch bowl. Add ice and decorate
withorange slices, cherries, etc. Serves 20. Perfect for holiday
parties.
Caribbean Guava Punch
Yield 20 Servings
2 qt jamacian rum
1 1/2 c key lime juice
2 1/2 lb sugar (or less)
2 qt strong tea
1 qt sherry (sweet)
2 qt water
1 lb guava jel y
1/2 pt brandy
3 qt gingerale
Mix all ingredients in a very large punchbowl except the gingerale.
Add gingerale just before serving time. Add ice cubes to suit.
Makes about 20 servings.
Champagne Fruit Punch
Yield 20 Servings
1 fifth sauterne,chilled
1 fifth champagne,chilled
2 c stemmed,washed
1 strawberries
2 qt grapefruit soda (wink or
-squirt),chilled
Combine sauterne, champagne & soda in punch bowl. Drop in
strawberries.
Makes 18-20 servings.
Champagne Punch
Yield 20 Servings
1 cn (12-oz.) lemonade,Frozen
-concentrat,e, undiluted
1 cn (12-oz.) orange juice,Frozen
- concen,trate, undiluted
2 c white grape juice
2 l white soda
2 bottles champagne
-(recommend dry white vari
1 cn (large) pineapple juice
-frozen into a mold
6 lemon slices,(optional)
6 orange slices,(optional)
Use a bundt cake pan to freeze your pineapple juice into the shape
of a festive
wreath to float in your punch bowl. Or, if you don't happen to have
a bundt cake
pan handy, you may want to add a half-cherry to each compartment
of an ice
cube tray to freeze your pineapple juice.
Mix lemonade, orange juice, white grape juice, white soda, and champagne
in
punch bowl. Add frozen pineapple ring to chill 15 minutes prior
to serving.
Garnish with lemon and orange slices, if desired.
Chatham Artillery Punch
Yield 1 Servings
1 1/2 ga catawba wine
1 1/2 qt rye whisky
1/2 ga st. croix rum
1/2 pt benedictine
1 qt brandy
1 1/2 ga strong tea
2 1/2 pk brown sugar
1 1/2 dozen oranges,juiced
1 1/2 dozen lemon,juiced
Cheery Cherry Punch
Yield 60 Servings
3 pk cherry-flavored gelatin,3oz
- each
2 to 3 c sugar
6 c water,Boiling
46 oz can unsweetened pineapple
-juice
12 oz can orange juice,Frozen
-concentrate,thaw
12 oz lemonade concentrate,Frozen
- thaw
1 ga cold water
2 bottles ginger ale,2 liters
- each
Dissolve gelatin and sugar in boiling water. Add pineapple juice,
concentrates and cold water; mix wel . Freeze, Just before serving,
add
ginger ale and mix wel .
Cherry Tea Punch
Yield 10 Servings
1 c cherries
1/2 c sugar
2 c ,water
2 c tea
1 c orange juice
1 c pineapple juice
1 qt ginger ale
Pit the cherries and place in a blender; pure and set aside. Combine
the sugar and water; boil for five minutes, then cool. Add the pured
cherries, tea, orange juice and pineapple juice; chill. Just before
serving, pour into a punch bowl and add the ginger ale. Float a
fruited ice ring on top.
Fruited Ice Ring Arrange whole cherries and orange slices in the
bottom of a ring mold. Pour in just enough water to cover the fruit.
Freeze until firm. Add cold water to fill the mold. Freeze again
until firm.
Chocolate Punch
Yield 12 Servings
4 1-oz sq semisweet chocolate
1/2 c sugar
2 c hot water
2 qt milk
1 1/2 t vanilla extract
1 qt vanilla ice cream
1 qt club soda
1/2 pt heavy cream,whipped
1 cinnamon,Ground
Recipe by Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
In a
large saucepan combine the chocolate and sugar with the hot water.
Bring to a boil, stirring for 2 mins. Add milk, and continue heating.
When hot, beat in vanilla with a rotary egg beater or whisk. Remove
from heat. Chill, then pour into a punch bowl over ice cream. For
sparkle, add club soda. Top with whipped cream and dust with
cinnamon. Yield 12 servings.
Christmas Cherry Berry Punch
Yield 1 Servings
1 red maraschino cherries
-well,Drained
1 green maraschino cherries
-well,Drained
1 pk cherry gelatin,3 oz
1 c water,boiling
1 cn lemonade concentrate,Frozen
- 6 oz
4 c cranberry juice cocktail
3 c water
1 bottle ginger ale,1 liter
-chilled
At least 1 day before serving, arrange red and green cherries in
clusters in a ring mold that fits into your punch bowl.
Add water to just cover cherries.
Freeze for about hours or till firm.
Add more water to fill ring.
Freeze.
(If you don't have a punch bowl, freeze cherries in ice cube trays
to
float in a pitcher or individual glasses or cups.)
In a large heatproof pitcher or bowl, dissolve gelatin
in boiling water.
Add the lemonade concentrate, stirring to melt.
Add the cranberry juice and 3 cups water.
Cover and chill.
Remove ice ring from mold by running warm water over it.
Place in punch bowl, cherry side up.
Pour punch mixture over ice.
Slowly pour in ginger ale.
Makes about 13 cups.
Christmas Cranberry Punch
Yield 16 Servings
4 c cranberry juice cocktail
2 c orange juice
12 oz sugar-free lemon-lime pop
1 whole cranberries
Combine the cranberry and orange juices in a punch bowl. Pour the
carbonated beverage down the sides of the bowl. Float whole
cranberries on the top.
Christmas Party Punch
Yield 50 Servings
1 cn (12-oz) orange juice,Frozen
-concent,rate
1 cn (6-oz) lemonade,Frozen
-concentrate
1 cn (18-oz) pineapple juice
6 c water
6 pt cranberry juice cocktail
Add water to frozen concentrates as directed on cans. Mix all
ingredients wel . Serve in punch bowl over ice. Yield 50 servings.
Christmas Rum Punch
Yield 1 Servings
1 measure of fresh lime juice
2 measures of grenadine
3 measures of dark rum
4 measures of soda water
1 ds angostura bitters
1 nutmeg,Freshly Grated
1 ice
Fill the glass with ice and add a dash of the bitters.
Fill with the rest of the ingredients and then grate a little nutmeg
on
top.
Christmas Snow Punch
Yield 6-8 Servings
1 cn (46 ounces) hi-c hula punch
- thorou,ghly chilled
2 pt vanilla ice cream,softened
2 c sprite,chilled
In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream. Stir
until well blended and chill. Makes 32 servings.
Cider And Brandy Punch
Yield 1 Servings
1 lemon and 1 orange,zest of
1 1/2 pt dry strong cider
2 oz soft brown sugar
2 cinnamon sticks
4 cloves
2 blades of mace,dried
1 1 inch slice root ginger
-peeled
1 t nutmeg,Grated
3 T brandy
2 apples,cored and sliced
Put the lemon and orange zest, cider, sugar and spices into a deep-
sided pan and warm through for about 10 minutes. Add the brandy
and reheat
gently. Serve with sliced fresh apples.
Cider Fruit Punch A La Normande
Yield 18 Servings
2 qt sparkling cider
1 pt carbonated water
1/2 c benedictine
1/2 c applejack
1 dozen thinly,Sliced
1 orange slices,halved
1 c hulled,washed fresh
1 small strawberries
1/3 c red maraschino,Chopped
1 cherries
1 lg chunk of ice
Have all the ingredients wel chil ed in advance. Combine cider and
carbonated water in a large mixing bowl; add ice, and pour over
ice
Benedictine and applejack. Whirl the ice chunk till mixture is well
chil ed; discard the ice and add orange slices, strawberries, and
cherries. Serve in Chilled punch glasses.
Cider Punch
Yield 36 Servings
1 l cider
3 T brandy
200 ml lemonade
500 ml apple juice
4 cinnamon sticks
1 orange
10 cloves
2 T brown sugar
1 lemon,sliced
1 apple,cut into segments
In a large pan, slowly heat the liquids. Do not allow to boil. Add
the cinnamon sticks. Pierce the orange with the cloves and cut the
orange
in half. Add the orange, sugar, lemon slices and apple to the punch.
Simmer for 40 minutes before serving.
Cinnamon Candy Punch
Yield 5 Servings
1 c water
1/2 c sugar
6 T cinnamon decorator candies
92 oz unsweetened pineapple juice
- (2 cans) chilled
8 c raspberry-flavored ginger
-ale,chilled
1 fresh mint sprigs
-(optional)
1 pineapple cubes,(optional)
Combine first 3 ingredients in a small saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until candies melt,
stirring
occasionally. Cool completely.
Combine cinnamon mixture and juice in a large punch bowl; stir wel
.
Add ginger ale; stir gently. Yield 5-1/2 quarts (serving size 1
cup).
Cinnamon Tea Punch
Yield 4 Servings
1 c apple juice
1 c apricot nectar
2 cinnamon sticks
2 c cinnamon-flavored herb tea
1 ground cinnamon,For Garnish
-(opt)
Combine the juice, nectar, and cinnamon sticks in a saucepan and
simmer over low heat for 1-2 min, stirring occasionally. Add the
tea and stir
to mix all the ingredients together. Remove the cinnamon sticks
and pour
the mixture into 4 mugs; sprinkle with ground cinnamon, if desired.
Citrus Champagne Punch
Yield 1 Servings
6 lemons
3 oranges
3 bottles sauternes,375 ml
-each
1 1/2 c creme de cassis,chilled
3/4 c pineapple juice,chilled
2 c strawberries,halved
1 c blueberries,optional
Cut lemons and oranges crosswise in half. Squeeze juice into bowl
or
large glass measuring cup and pout into 20-24 cup punch bowl.
Add Champagne, Sauternes, cassis, and pineapple juice to punch bowl;
stir to combine.
Add strawberries and blueberries if desired to punch.
Citrus Fruit Punch
Yield 1 Servings
1 cn orange juice,Frozen
-concentrate,thawed (12 oz.
1 cn lemonade concentrate,Frozen
- (12 oz.),Thawed
1 cn limeade concentrate,Frozen
-thawed (12 oz.)
4 c cold water
1 l ginger ale,chilled
orange,lemon or lime slices
- for garnish
In punch bowl or 2 1/2 quart pitcher, combine concentrates and water;
mix wel . Stir in ginger ale; serve immediately. Garnish with fruit
slices, if desired.
Yield twelve (1-cup) servings.
Citrus Mint Punch
Yield 3 Servings
1 c fresh mint leaves,Packed
1 peel of 1 orange,Grated
1 peel of 1 lemon,Grated
3 c water,Boiling
12 oz can lemonade,Frozen
--concentrate,thawed
12 oz can orange juice,Frozen
--concentrat,e, thawed
1 1/2 qt cold water
1 additional mint leaves(opt.)
Place mint leaves and peels in a heat-resistant pitcher or bowl;
add
boiling water. Let steep 1 hour; strain. Add concentrates and water;
stir well. Chill. Serve over ice; garnish with mint if desired.
Citrus Punch
Yield 44 Servings
1 1/2 c sugar
3 c water
1 T tea,Instant
1 1/2 c lime juice
2 cn (46-oz) blended grapefruit
-and oran,ge juice
1 ice cubes
4 c ginger ale
Combine sugar and water in saucepan; place over low heat and stir
until sugar is dissolved. Add to instant tea. Add juices; chill.
Pour into
punch bowl; add ice cubes; stir until ice is partial y melted. Just
before
serving, add ginger ale. Garnish with lime slices and maraschino
cherries.
Yield 44 (1/2-cup) servings.
Citrus Sparkler Punch
Yield 2 Servings
8 oz bottle lime juice
8 oz bottle lemon juice
2 liters club soda
2 (46 oz) cans unsweetened
-pineapple,juice
1 qt orange juice
2 liters ginger ale
2 lemons
2 oranges
2 c sugar (can use less)
This will fill two punch bowls. Mix first five ingredients together.
this can be done ahead of time. When ready pour half of the mixture
into a punch bowl. Add one liter of ginger ale and one liter club
soda. Add slices of fresh lemon and orange for decoration.
* if desired, a mold of the mixture can be frozen the night before
to
keep the punch cold while not diluting it.
Citrus Tea Punch With Fresh Mint
Yield 10 Servings
10 c water,Boiling
6 tea bags
6 whole cloves
Zest of 1 lemon,removed in
-strips
Zest of 1 orange,removed in
- strips
2/3 c sugar
1 cn lemonade - (12 oz),Frozen
-thawed
2 T mint leaves
10 mint sprigs
Pour boiling water over tea bags, cloves, lemon zest and orange
zest.
Cover. Let steep 5 minutes.
Use tongs to transfer tea bags to plate (when cool enough to handle,
squeeze tea bags over pot to release all tea); stir in sugar until
dissolved. Stir in lemonade. Chill several hours or up to 2 days.
One hour before serving, stir in mint leaves and refrigerate. Strain
tea. Put ice cubes in chil ed stemmed glasses. Pour in tea; garnish
with
mint sprig.
Clarence Moody's Holiday Punch
Yield 40 Servings
3 pieces ginger
1 stick (3) cinnamon
8 whole cloves (up to)
4 cardamon seeds
6 lemons
6 sm oranges
1 ga apple cider
1 qt pineapple juice
1/2 t salt
Tie spices in cheesecloth. Peel and cut lemons & oranges into
thin
slices and add to cider and juice. To this, add spice bag and bring
to a low
simmering boil. Stir as it simmers for 15 minutes then add salt
and
stir vigorously. Serve hot.
Claret Punch
Yield 1 Servings
2/3 c sugar
1 qt water
1 pt claret
2 lemons,juice of
1 ice,Cracked
2 sprigs mint
1 orange
1 a few fresh strawberries,if
- in season
Dissolve the sugar in the water; add claret, lemon juice, ice, and
mint,
crushing the latter slightly to extract its fragrance. Slice the
orange
thinly and add with the strawberries at the time of serving.
Coca-Cola Punch
Yield 25 Servings
12 lemons,juiced
3 c sugar
5 pt water
6 king size coca-colas
Combine lemon juice, sugar and water. Let stand overnight in
refrigerator. When ready to serve add Coca-Colas and ice. Good punch
for
children.
Yield 25 punch cup servings.
Coconut Rum Punch
Yield 1 Servings
This is a version of an old recipe from Barbados. You can use light
or dark rum. One of the ingredients is simple syrup which is made
by
dissolving 4 parts (any measure) sugar in 3 parts of water. If you
can't find a fresh young coconut, the chilled drinks cabinet in
many
Asian food stores contains young coconut juice, which has been frozen
in plastic packs.
Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml
simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake
or
stir with ice cubes and strain into a tall glass. Garnish with a
lime
leaf.
Serves 1
Coffee Chocolate Punch
Yield 1 Servings
1/2 c coffee,Instant
2 c hot water
1 c sugar
1 ga milk
1/2 ga chocolate ice cream
1/2 ga vanilla ice cream
In saucepan combine coffee, water and sugar. Bring to boil over
med.
Heat, stirring frequently. Remove from heat; cool and Pour into
punch bowl;
stir in milk. Add ice creams; stir until smooth. Serves 50
Coffee Eggnog Punch
Yield 1 Servings
64 oz eggnog,chilled
1/4 c light brown sugar,packed
1 T coffee,Instant
1/4 t cinnamon
1/2 c kahlua
1/2 c bourbon -or- brandy
1 c whipping cream
1/4 c powdered sugar
1 t vanilla
In large mixer bowl, combine eggnog, brown sugar,
coffee and cinnamon; beat on low speed until sugar and
coffee are dissolved. Stir in Kahlua and bourbon;
chill. In small mixer bowl, beat cream with powdered
sugar and vanilla until stiff. Pour eggnog mixture
into punch bowl; top with whipped cream. Refrigerate
leftovers.
Coffee Mocha Punch
Yield 10 Servings
1 stephen ceideburg
4 c strong coffee,chilled
1 qt chocolate ice cream
1 qt vanilla ice cream
1 c whipping cream,well-chilled
1/4 t salt
1/2 c granulated sugar
1/4 t almond extract
1/2 t vanilla
1/2 t nutmeg,Ground
1/4 t ground cinnamon,optional
Pour chilled coffee into a punch bowl. Add walnut-sized chunks of
ice cream.
Whip cream, adding salt, sugar, almond extract and vanilla. Whip
until soft peaks form. Fold into punch. Sprinkle with nutmeg and
optional cinnamon.
Makes 10 servings
Coffee Pot Punch
Yield 12 Servings
1 1/2 qt cranberry juice
2 qt apple juice
1/2 c brown sugar,firmly packed
1/2 t salt
4 cinnamon sticks
1 1/2 t cloves,Ground
Pour juices into a 30 cup percolator. Place sugar and spices in
the
basket. Place basket in the pot and perk. Serve hot in mugs. Serves
12 with enough for seconds.
Coffee Punch
Yield 1 Servings
1 half gal. vanilla ice cream
1 pot of coffee
1 chocolate syrup,(enough to
-cover the top
Put the ice cream in a punch bowl, pour chocolate syrup over the
top
and add the pot of coffee (hot). You can add Baileys or a coffee
liqueur.
Coffee Vanilla Punch
Yield 1 Servings
1 qt heavy cream
5 sugar
5 vanilla
2 qt vanilla ice cream
1 ga strong black coffee,wel
Whip cream until stiff; beat in sugar and vanilla. Put ice cream
and
whipped cream in punch bowl. Pour chilled coffee over all . Mix.Serves
50 to 60
Coffee-Kahlua Punch
Yield 18 Servings
8 1/4 c hot strong brewed coffee
1/3 c sugar
4 c skim milk
1 T vanilla extract
1 1/4 c Kahlua (or other)
-coffee-flavored liq
5 c vanilla ice milk,softened
1 square semisweet chocolate
-(1-ounce) coarsely
Combine coffee and sugar, stirring until sugar dissolves. Stir in
milk
and vanilla; cover and chill. Combine chilled coffee mixture and
Kahlua in
a punch bowl; stir wel . Spoon tablespoons of ice milk into coffee
mixture; stir until ice milk melts. Sprinkle with chocolate. Yield
4-1/2 quarts
(serving size 1 cup).
Cold Kahlua Coffee Punch
Yield 48 Servings
6 oz dry coffee,Instant
1 1/2 c sugar
1 qt water,boiling
1 ga vanilla ice cream
2 c kahlua
2 qt milk
2 qt water,cold
Dissolve coffee and sugar in 1 quart boiling water;
stir wel and refrigerate. When ready to serve,
combine cold coffee mix with the remaining ingredients
and pour into a punch bowl. Leave the ice cream in one
large chunk. Serve in punch cups.
College Punch
Yield 10 Servings
2 qt pineapple juice
2 qt apple juice
2 qt orange juice
1 qt ginger ale
1 qt orange sherbet
1 strawberries,For Garnish
Combine and mix all ingredients in container; serve
Coral Punch
Yield 1 Servings
2 cn Pineapple Juice,(46 oz.
-each)
2 qt Lemonade
1 1/2 qt Orange Juice
1 qt Cranberry Juice Cocktail
2 c Apple Juice
2 l Ginger Ale
Cowboy Punch
Yield 10 Servings
2 l White Grape Juice
1 l Club Soda
2 l 7-Up
Mix the ingredients. Chill thoroughly. Serve very well chilled.
Tastes like Champagne.
Cran-Orange Punch
Yield 8 Servings
1 1/4 c cranberry juice
-reduced-calorie
6 oz (1) cn orange juice
-unsweetened concen,Frozen
2 c diet lemon-line soda
1 sugar subsitute to equal 1/4 c sugar
Combine cranberry juice, orange concentrate, and sugar substitute
in
a large bowl; stir well and chill. Add soda to fruit juice mixture
just
before serving. Serve over crushed ice.
Cranberry Holiday Punch
Yield 1 Servings
2 qt ginger ale
1 qt orange soda
8 oz lemon-lime soda
2 c cranberry juice cocktail
Freeze one quart ginger ale for beverage cubes. When ready to serve,
pour cranberry juice, sodas and the remaining 1 qt. ginger ale into
punch
bowl.
Float beverage cubes in punch. Can garnish with orange slices and
mint
leaves. Serves 24 punch-size cups.
Cranberry Lemon Punch
Yield 1 Servings
1 pk lemonade drink mix (2-quart
-size)
5 c cold water
1 bottle (32 oz) cranberry
-juice cock,tail, chilled
3/4 c vodka,optional
1 lemon and orange,Slices
-optional
1 ice
In large pitcher, add drink mix then water; stir to dissolve. Add
cranberry juice and vodka, if desired. Garnish with lemon and
orange slices if desired.
Cranberry Lime Nonalcoholic Punch
Yield 28 Servings
1 cranberry cocktail bottle
2 c limeade concentrate,Frozen
2 c pineapple juice
3 ginger ale bottles,300 ml
2 soda water bottles,750 ml
-ice
In punch bowl, combine cranberry cocktail, limeade concentrate,
pineapple and ginger ale. Just before serving, add soda water and
ice.
Cranberry Orange Punch
Yield 1 Servings
2 bottles (32-ounce) cranberry
- juice,cocktail, chilled
1 1/2 c realemon,(r) lemon juice
-from conc
2/3 c sugar
2 cn (12-ounce) orange soda
-chilled ice
In large punch bowl, combine cranberry juice, REALEMON(r) brand
and
sugar; stir until sugar dissolves. Just before serving, add orange
soda and
ice. Garnish as desired.
Cranberry Orange Tea Punch
Yield 15 Servings
1 1/2 c cranberries
1 lemon,thinly sliced
-crosswise
1 1/2 qt cranberry juice
1 1/2 c sugar
2 c apple juice,chilled
1/2 c plus 2 tablespoons freshly
-squeeze,d lemon juice chi
1 c orange juice,chilled
1 c strong orange pekoe tea
-chilled
2 c club soda,chilled
1 white rum,to taste
2 sm oranges,thinly sliced
-crosswise
1. In a medium ring mold, combine cranberries and lemon slices.
Pour
enough cranberry juice over them to fill mold, about 2 to 3 cups.
Freeze.
2. In a medium pan, combine sugar with 1 1/2 quarts water. Bring
to a
boil, then turn off heat and let cool completely. Chill.
3. In a punch bowl, combine sugar syrup, apple juice, lemon juice,
orange juice, tea and club soda. Add white rum to
taste. Unmold ice ring into
punch. To serve, fill tall glasses with ice. Place an orange slice
in
each glass and ladle punch over it.
Yield about 15 servings.
Cranberry Party Punch
Yield 1 Servings
3 cn (12 oz.) lemonade,Frozen
1 and diluted,Thawed
1 qt cranberry juice cocktail
1 c orange juice,Frozen
1 and undiluted,Thawed
1 bottle of ginger ale (28 oz)
1 orange,thinly sliced
Combine juices and chill. Add ginger ale just before serving.
Garnish with orange slices. Yields 1.5 gal ons. One of the cans
of
lemonade concentrate may be diluted and frozen to make an ice ring
or
cubes.
Cranberry Vodka Punch
Yield 15 Servings
1/2 qt vodka
1 1/2 qt cranberry juice (48 oz.)
3/4 qt orange juice (24 oz.)
3/4 qt pineapple juice (24 oz.)
Mix all ingredients together. If you wish, you can add as much
ginger ale as you want. This looks very nice with a frozen ring
made with
one part cranberry juice, 1/2 part orange juice, and 1/2 part
pineapple juice.
Cranberry Zinfandel Punch
Yield 1 Servings
1 64 -ounce bottle
-cranberry-juice cocktail,c
1 750 -milliliter bottle red
-zinfandel wine,chilled
1/3 c bottled sweetened lime juice
1 1 -liter bottle seltzer
chilled lime for,Slices
-garnish
In large pitcher or punch bowl (about 5 quarts), mix cranberry-juice
cocktail, Zinfandel, and lime juice. Refrigerate until ready to
serve. Just
before serving, stir in seltzer; garnish with lime slices.
Cranberry-Cider Punch
Yield 32 Servings
2 l cranberry ginger ale
1 chilled
2 l apple cider,chilled
3 limes
1 cn (341ml) raspberry,Frozen
1 juice concentrate,optional
Pour ginger ale and cider into punch bowl. Squeeze juice from 2
of
the limes and thinly slice the third. Stir juice into punch. Taste
and add
raspberry concentrate, if you wish. If concentrate is still frozen,
you may not need to add ice. Refrigerate until serving time. Float
lime slices on surface. Makes 16 cups, enough for 32 punch-glass
servings.
Cranberry-Lemon Punch
Yield 1 Servings
1 1/2 qt water
1 c sugar
1 c strong tea
1 6oz.can lemonade,Frozen
1 concentrate,thawed
1 qt cranberry juice cocktail
2 c apple juice
1 c orange juice
Heat water and sugar to boiling, stirring constantly, until sugar
is
dissolved; cool. Prepare tea, using 2 teaspoons loose tea or 2 tea
bags and 1 cup boiling water; cool. Refrigerate all ingredients.
Just
before serving, mix in large punch bowl.
To make ice ring,arrange thin citrus slices and cranberries in 6
cup
ring mold. Pour water into mold to partially cover fruit. Freeze.
When
frozen,add water to fill mold 3/4 full. Freeze. Unmold and float
fruit side up in punch bowl. Makes about 30 servings,
1/2 cup each.
Cranberry-Peach Punch
Yield 4 Servings
2 1/2 c water
2 cinnamon sticks
2 bags peach-flavored tea
1 T lime juice
1 T honey (or),To Taste
2 c cranberry (or lingonberry)
-juice
Bring the water to a boil in a large pan with the cinnamon sticks
and tea bags. Remove the pan from the heat and let the tea steep
for 10
minutes. Remove the tea bags and cinnamon sticks. Stir in the lime
juice, honey and cranberry juice. Transfer the mixture to a pitcher
and chill.
Cranberry-Wine Punch
Yield 3 Servings
1 1/2 qt cranberry juice cocktail
-chilled
4 c burgundy (or other dry red)
-wine,chilled
2 c unsweetened orange juice
-chilled
1 orange slices,(optional)
Combine first 3 ingredients in a large bowl; stir well. Yield 3
quarts
Cranberry/Raspberry Punch
Yield 50 Servings
3 1/2 ga raspberry sherbet
2 1/2 qt vanilla ice cream
2 qt cranberry cocktail
2 qt sprite
Soften sherbet and ice cream. Add 1 qt. of juice; mix. Add
remaining juice; blend well. Just before serving, add Sprite.
Creamy Pineapple Punch
Yield 1 Servings
1 cn pineapple juice,chil ed (46
- oz.)
1 1/2 pt vanilla ice cream,softened
1 pt orange sherbet,softened
3 c ginger ale,chilled
In large bowl, combine pineapple juice, ice cream and sherbet; stir
until blended. Pour into punch bowl. Add ginger ale. Serve immediately.
Yield eighteen (3/4-cup) servings.
Creamy Punch
Yield 6 Servings
1/2 ga vanilla ice cream
1/2 ga rainbow sherbet
1 lg can pineapple juice
2 l sprite (or 7-up)
Mash ice cream and sherbet together in punch bowl. Add pineapple
juice and soda.
Creole Coffee Ice Cream Punch
Yield 12 Servings
6 eggs
1/2 c sugar
3 c louisiana coffee w/chicory
1/4 c bourbon
1/2 pt vanilla ice cream
1/2 pt coffee ice cream
1. In large bowl, beat eggs at high speed until slightly thickened.
2. Gradually add sugar, beating until mixture is smooth and very
thick.
3. Add coffee and bourbon; mix thoroughly.
4. Pour mixture into punch bowl or large pitcher.
5. Spoon in ice cream; stir well. Allow ice cream to melt slightly
to
flavor punch, then serve immediately.
Crocked Punch
Yield 12 Servings
3 cn water
5 whole cloves
2 cinnamon sticks
1 t nutmeg,Ground
3/4 t ginger,Ground
1 sm can fozen orange juice
-concentrate
1 qt apple cider
1 orange,Slices
In a slow cooker heat water and spices on high for 30-60 minutes.
Remove cloves and cinnamon sticks. Add orange juice concentrate
and apple
cider. Heat but do not boil. Garnish with orange slices. Serves
12-15.
Daiquiri Punch
Yield 4 Servings
1/2 c light corn syrup
2 c light rum
2 cn (6 oz. each) daiquiri,Frozen
- mix,thawed
2 bottles (28oz) each)
-carbonated wat,er, chilled
1 ice ring
1 lime,cut into thin slices
Mix corn syrup and rum in punch bowl stirring to blend. Stir in
daiquiri mix.
Just before serving add carbonated water then carefully slide in
ice
ring and add lime. Makes about 25 - 4 ounce servings.
Dees' Vodka Punch
Yield 1 Servings
2 pk (3 oz.) of strawberry jello
2 c water,Boiling
1 cn (46 oz.) orange juice
1 cn (46 oz.) pineapple juice
1 c lemon juice
2 c vodka
1 bottle,(33.8 oz) gingerale
1/2 ga sherbet
DISSOLVE JELLO IN THE BOILING WATER AND LET IT COOL TO ROOM
TEMPERATURE THEN ADD THE INGREDIENTS LISTED ABOVE, IN THE
ORDER THEY ARE LISTED.
Delicious Coffee Punch
Yield 50 Servings
4 qt strong coffee
5 t vanilla
5 T sugar
1 qt whipping cream,whipped and
-chilled
2 qt (or more) vanilla ice cream
Prepare coffee. Add vanilla and sugar. Chill. Before serving, spoon
ice cream into punch bowl. Add coffee mixture and fold in whipped
cream.
Mix wel . Taste before serving and add more sugar, if needed. Yield
50
servings.
Delicious Party Punch
Yield 1 Servings
1 pk (large) drink mix,any
-flavor
2 qt water
2 c pineapple juice
3/4 c sugar
1/4 c lemon juice
1 sherbet,any flavor
Combine all ingredients & freeze until slushy. Pour over any
flavor
sherbet 10 minutes before serving. Makes 1-1/2 gal ons.
Delicious Summer Punch
Yield 1 Servings
1 cn (12-oz) orange juice,Frozen
-concent,rate (thawed)
1 cn (6-oz) lemonade,Frozen
-(thawed)
1 bottle (32-oz) cranberry
-juice cock,tail, chilled
1 bottle (2-litre) sprite
Add juices to the punchbowl and stir. Then SLOWLY pour in Sprite.
Delores's Punch
Yield 80 Servings
2 sm box jello (or 1 large.)
3 c sugar
2 qt hot water
3/4 c real lemon
1/2 cn large pineapple juice
1 sm orange,Frozen
1 concentrate
2 qt cold water
2 bottles favorite pop
Add jel o (any flavor), 3 cups sugar and 2 quarts hot water, stir
until dissolved. Add 3/4 cup Real Lemon, 1/2 of large can Pineapple
juice, 1
small can frozen orange juice concentrate and 2 quarts cold water,
then
freeze. Let thaw just prior to serving and mash with a hand potatoe
masher or something until a slush. Add 2 bottles 7up, sprite, mountain
dew or
what ever you have. Makes 7 quarts or 80 servings..
Desmond's Rum Punch
Yield 1 Servings
1 oz lime juice,freshly squeezed
2 oz sugar syrup,recipe follows
1 oz over-proof white rum
2 oz dark rum
2 dr angostura bitters
1 c ice,Crushed
1 fresh sugarcane swizzle
-stick
SUGAR SYRUP ====================
1/2 c sugar
1/4 c water
Combine all ingredients in a large cocktail shaker. Shake well to
combine. Pour into a glass. Garnish with swizzle stick.
SUGAR SYRUP Makes 3/4 cup
Combine sugar and water in a small saucepan. Boil for 5 minutes.
Let
cool. Store extra syrup in refrigerator, and use as needed.
Dishwater Punch
Yield 50 Servings
1 cn pineapple juice
1/2 qt apple juice
1 pk grape koolaid
2 pk tuttifruiti koolaid
1 pk tropical punch koolaid
1 1/2 pk strawberry koolaid
11 qt water
1 red food color
Make sure all koolaid is *pre-sweetened* 2 quart packages. Mix all
dry mixes together. Add water and juices. stir wel . Add food color
until
it looks drinkable. Without any food color, it should look like
it's
name. Depending on how sensitive your guests are, you may need LOTS
of food color (we have used up to a whole BIG bottle).
Dots Punch
Yield 50 Servings
12 oz orange juice,Frozen
-concentrate
6 oz lemonade,frozen concentrate
18 oz pineapple juice
6 c water
6 pt cranberry juice cocktail
Add water to frozen concetrate as directed on cans. Mix all
ingredients wel .
Serve in punchbowl over ice.
Make ice cubes by putting red and green cherries in cubes. freezes
very well.
Double Sherbet Punch
Yield 1 Servings
12 oz orange juice,frozen
-concentrate
6 oz lemonade,frozen concentrate
3 c pineapple juice
1 qt lime sherbet
1 1/2 qt ginger ale,chilled
Mix orange juice and lemonade as directed on lable.
combine orange, lemonade and pineapple juce. Refrigerate 2 hours
or
until serving time.
When ready to serve, pour juice mixture into punch bowl, add sherbet
to
punch in small scoops. Add ginger ale.
Dreamsicle Punch
Yield 1 Servings
1 cn orange juice,frozen
1 concentrate
1 cn light rum
2 scoops ice,Crushed
2 l a&w cream soda
1 T vanilla extract -- (the real
1 stuff)
Put the OJ Concentrate and 1 measure of alcohol (use the concentrate
can for the measure) and vanilla in a big sealable container ( an
old water jug works nicely.) Shake it up until it is wel mixed.
Then
place this goop in the freezer until slushy. Once slushy, add a
couple scoops of crushed ice and shake again until mixed. Slowly
add
the A&Ws. now stir or just turn the jug up and down a few times
to
mix. DO NOT SHAKE hard. It is now ready to serve. Keep covered so
it
doesn't lose carbonation.
Dudley Eppel's Hot Cider-Cranberry Punch
Yield 12 Servings
8 c apple cider
4 c cranberry juice cocktail
3 cinnamon sticks
4 cloves,whole
3 strips orange peel
1 c dark rum
1. Put cider,cranberry juice, cinnamon, cloves and orange peel into
a large pot. Bring to a boil over medium-high heat. Reduce heat
and
simmer, uncovered 25 to 35 minutes.
2. Line a strainer with cheesecloth and strian punch. Put 1 to 2
tablespoons of
rum into each mug, then fill to the rim with hot punch.
Easy Party Punch
Yield 16 Servings
1 46 ounce can unsweetened
-pineapple juice
1 46 ounce can apple juice
2 28 oz bottle 7-up,chilled
(1 - 2 liter works fine)
Freeze juices in the cans. Remove juice from freezer 1 hour in advance,
or sit cans in a sink of warm water for 10- 15 minutes. It should
be slushy.
Mix up in large punch bowl and serve.
Easy Punch
Yield 12 Servings
1 cn (46-oz) unsweetened
-pineapple juice
1 qt ginger ale
1 ice ring,cherries and/or
-strawberry
Chill all ingredients before mixing. Mix only as needed. Decorate
with ice ring or fresh mint leaves. Serves 12 to 16.
Elly May's Wedding Punch
Yield 1 Servings
3 3 oz pkg cherry gelatin
9 c water,Boiling
4 c sugar
4 c water
2 46 oz can pineapple juice
6 oz orange juice,Frozen
4 T lemon juice
1 2 l bottle ginger ale
Dissolve the gelatin in the boiling water in a large saucepan. In
a separate saucepan boil together the sugar and 4 cups water. Add
the
pineapple juice, orange juice and lemon juice. Cool. Combine the
gelatin and juice mixtures. Pour into plastic containers and freeze.
Set out about 3 hours before serving. Add the ginger ale just
before serving. The punch will be slushy.
Emeril's Frozen Milk Punch
1 1/4 c brandy
1 1/4 c bourbon
1 1/4 c dark rum
3 qt half-and-half
4 T pure Mexican vanilla
3/4 c simple syrup - (to 1 cup)
-equal parts sugar
and water,simmered til
-sugar dissolves
Freshly-grated nutmeg,to
-taste
In a plastic gal on container, with a lid, combine the brandy,
bourbon, rum, half-and-half, and vanilla. Mix well. Sweeten
the cream mixture to taste with the simple syrup. Cover and
freeze until slightly frozen.
To serve, using an ice pick, slush the mixture. Spoon into balloon
wine glasses and garnish with nutmeg.
This recipe yields 4 quarts.
Erdbeer Bowle (Strawberry Wine Punch)
Yield 1 Servings
1/2 pt strawberries,stemless,
1 rinsed,cut in half
1 T granulated sugar
1/2 bottle german riesling,wel
1 chilled
1 T brandy (preferably alsbach
1 uralt)
1/2 bottle german sekt wel
1 chilled
Place the strawberries in a large covered glass jar (a sun tea jar
wil be fine), sprinkle them with sugar and drizzle them with the
brandy. Set them aside to marinate for two hours to allow the sugar
to draw out the juice from the berries. Add white wine, stir, and
set aside for two additional hours. When ready to serve, pour in
serving punch bowl. Add Sekt and serve chilled in wide champagne
type
glasses, making sure to distribute strawberries with the wine.
serves 4
Evergreen Mint Punch
Yield 1 Servings
1 1/2 c water
10 oz mint jelly
3 c pineapple juice,chilled
1/2 c lemon juice
1 1/2 c vodka
64 oz lemon-lime carbonated drink
- chilled
1 qt lime sherbet
In small saucepan, combine water and jel y; cook and stir until
jelly melts. Cool. In large punch bowl, combine jelly mix, juices
and
vodka. Just before serving, add carbonated beverage and lime sherbet.
Eye Openers - Milk Punch
Yield 1 Servings
1 1/2 oz randy
1/2 t anilla extract
1/2 oz imple syrup
1 oz alf and half
2 oz ilk
F reshly-grated nutmeg
In a cocktail shaker combine brandy, vanilla, syrup, half-and-half,
and milk; fill with ice cubes. Shake vigorously until chilled; strain
into
a cocktail glass, dust with nutmeg and serve.
This recipe yields 1 eye opener.
Fabulous Fruit Punch
Yield 1 Servings
1 cn (48-oz) unsweetened
-pineapple juice
1 c sweetened orange juice
1/4 c fresh lime juice
1/2 c fresh lemon juice
1/3 c loosely-packed mint leaves
1 bottle soda water
1 c fresh strawberries,halved
1 unpeeled lemon,Sliced
Combine fruit juices and mint in pitcher or plastic container. Chil
at least two hours. Remove mint leaves with slotted spoon or strainer.
Pour into punch bowl over ice cubes. Gently add soda water. Float
strawberries and lemon slices on top.
Fabulous Punch (No Sugar)
Yield 18 Servings
2 pk Jell-O Gelatin Sugarfree
-'Small Pkg,Strawberry
2 c hot water
1/2 c fresh lemon juice
2 c pineapple juice
6 Bananas,Ripe, Mashed
12 pk Equal. sweetener
6 c cold water
2 l Sugar Free 7-up,Or Diet
-Ginger Ale
Dissolve Jell-O in hot water. Mash bananas in the bowl, Add Jello
Mixture, Add remaining ingredients, except 7-up. Add Chilled 7-Up
just before serving.
Fall Punch
Yield 1 Servings
8 sm apples
8 c water
2 cn apple juice,Frozen
-concentrate,thawed (18 oz)
1 cn orange juice,Frozen
-concentrate,thawed (18 oz)
1 cn apricot nectar,(11 1/8 oz)
1 cn lemonade concentrate,Frozen
- (8 oz),Thawed
1 c brown sugar,Firmly Packed
15 whole cloves
6 sticks cinnamon
3 c white grape juice (or sweet)
1 white wine,such as a
-reisling
Peel top third of each apple. Place apples in a shallow baking dish.
Pour water to a depth of one- half inch into dish around apples.
Bake,
uncovered, at 350 degrees for 50 minutes or until apples are slightly
tender, basting occasionally with water. Remove apples from dish
and
set aside. Combine 8 cups water and remaining ingredients, except
grape
juice or wine, in a Dutch oven. Bring to a boil, reduce heat and
simmer 30
minutes, uncovered. Remove cloves and cinnamon sticks. Stir in wine
or
grape juice. Serve warm in punch bowl. Float baked
apples in punch.
Yield 3/4 quarts.
Fast Rhubarb Punch
Yield 1 Servings
COOK UP A MESS OF RHUBARB WITH SOME WATER. STRAIN OFF TO GET
THE PRETTY PINK JUICE SAVE A FEW LARGE PIECES AND BITS OF
RHUBARB TO FLOAT IN IT ADD SUGAR AND MORE WATER ( OR GINGER
ALE) TO TASTE - TART TANGY AND IS A GOOD THIRST QUENCHER IF
YOU DON'T MAKE IT TOO SWEET
Feline Punch
Yield 1 Servings
2 bottles (1-quart)
-cranberry-apple d,rink
1 c brown sugar
1 bottle (1-quart) ginger ale
2 whole oranges
1 whole cloves
Heat the cranberry-apple drink and sugar in a pan until the sugar
is
dissolved. Let cool thoroughly. When ready to serve, pour into a
punch
bowl and add the ginger ale.
Create faces on the oranges by studding them with whole cloves to
form
eyes, noses, and mouths. Place in the punch. Add ice cubes just
before
serving.
MAKES 24 1/2-cup servings
Festive Punch
Yield 50 Servings
1 cn (large) pineapple juice
2 cn (large) apricot-orange juice
1 qt apple juice
2 qt ginger ale
1 qt orange sherbet
1. Combine fruit juices and ginger ale in punch bowl.
2. Float sherbet in punch.
Makes 50 servings.
Firecracker Punch
Yield 30 Servings
4 c cranberry juice
1 1/2 c sugar
4 c pineapple juice
1 T almond extract
2 qt ginger ale
Combine first 4 ingredients; stir until sugar is dissolved. Chill.
Add ginger ale just before serving. Yield 30
Fireside Punch
Yield 12 Servings
6 c apple cider
12 oz can lemonade,Frozen
-concentrate
1 c granulated sugar
1 c peach schnapps
1 c rum
In a Dutch oven, combine first 3 ingredients, bring to a boil.
Remove from heat; stir in schnapps and rum. Serve hot.
Yield 12 - 6 oz. servings.
Fish House Punch
Yield 3 Servings
2 c lemon juice
6 oz super fine sugar
1 1/2 l jamaica gold rum
750 ml cognac
1 c peach brandy
1 block ice
1 pt club soda,chilled
8 qt punch bowl,chilled
Combine lemon juice and sugar in a mixing bowl. Stir until sugar
is
dissolved. In a 4 quart container, combine lemon juice and sugar
mixture, rum, Cognac, peach brandy; stir. Store in refrigerator
until
chil ed, ideal y overnight.
Five Fruit Punch
Yield 1 Servings
1 bottle (48 ounce)
-cranberry-raspberry drink
1 cn frozen
-pineapple-orange-guava juic
1 bottle (1 liter) chilled
-gingerale
1 bottle champagne,chilled
-(get the most i,nexpensive
*(if you can't find that combination, just get pineapple-orange
frozen concentrate then find guava juice usual y in the Mexican
section
of the store)
Mix cran-raspberry drink and juice concentrate-refrigerate until
time
to serve. Just before serving, pour into your punch bowl, add gingerale
and champagne. Stir gently. This punch is good served with frozen
juice
ice cubes or a pretty juice fruit ring.
Fruit Ice Cubes
Fill an ice cube tray with some of the fruit juice-put a cherry
or
raspberry or a pineapple chunk in the juice and freeze. After they
are frozen add to the punch and it will not get watered down.
Makes about 28 1/2 cup servings.
Flavor-Packed Fruit Punch
Yield 1 Servings
1 cn orange juice,Frozen
-concentrate,thawed (12 oun
2 c pineapple juice
2 cn lemon-lime flavored soda
-(12 ounces each)
12 ice cubes (or one 1-quart
-ice)
- mold
In a punch bowl or large container, combine the orange juice
concentrate and pineapple juice. If not serving right away, cover
and refrigerate. Just before serving, add the soda and ice cubes
or ice mold.
NOTE You can use flavored ice cubes and almost any flavor fruiit
juice.
Fresh Fruit Punch
Yield 12 Servings
2 c Sugar
1 c Water
1 bottle Dry white wine
1 bottle Sparkling water -
-(1.5 liters)
6 c seeded watermelon,Chopped
1 c mango (or papaya),Chopped
1 c pineapple,Chopped
Combine the sugar and water in a saucepan. Bring to a boil and
simmer, stirring occasionally, until the syrup is clear. Set aside
to
cool. Combine the syrup, wine, and sparkling water and stir wel
.
Add the remaining fruit and serve cold.
This recipe yields 12 to 16 servings.
Frosted Fruit Punch
Yield 8 Servings
1/2 c sugar
1/2 c water
1 cinnamon stick
3 whole cloves
2 c sauterne
12 oz apple juice
1 c orange juice
1/4 c lemon juice
1 orange sherbet
Combine sugar, water, cinnamon and cloves. Bring to a boil, reduce
heat and simmer, uncovered, for 5 minutes. Strain and cool. Mix
all
remaining ingredients except sherbet, with cinnamon mix. Chill well.
Serve in glass topped with a spoonful of orange sherbet.
Frosty Pink Punch
Yield 3 Servings
1/2 c fine granulated sugar
1/2 c lemon juice
1 pt raspberry sherbet
1 c orange juice
2 c cranberry juice cocktail
28 oz ginger ale,chilled
Combine first four ingredients in punch bowl or large pitcher and
stir until sugar is dissolved. Spoon in sherbet. Pour ginger ale
over all.
Serve with ice (if desired).
Frozen Punch
Yield 3 Servings
4 lg cans orange juice
4 lg cans pineapple juice
1 lg can of pineapple,Crushed
1/2 bottle of realemon
2 c water
1 1/4 lb sugar
1 ga orange sherbet
4 bottles of 7 up
Mix juices in very large container, add pineapple. Cook water and
sugar until dissolved add to juice. Stir wel and freeze. To serve
thaw to slush consistency, add sherbet and 7 Up and whip.
Frozen Rum Punch
Yield 1 Servings
2 cn (12-oz) lemonade,Frozen
2 cn (12-oz) orange juice,Frozen
48 oz water
1 pt light rum
1 ginger ale
Empty juices into a very large bowl. Fill each can with water (this
provides the 48 oz water called for). Mix wel . Add rum & mix
wel
again. Pour into 2 plastic pitchers or bowls with covers. Freeze.
Wil
take 24- 48 hours to freeze hard. When ready to serve, fill glasses
about 3/4 full with frozen mixture. Pour ginger ale over this to
fill glass.
Stir. Wil be slushy. Very good summertime drink.
Fruit Juice Punch
Yield 50 Servings
3 c sugar
3 qt water
1 c strong tea
12 lemons,juice of
12 oranges,juice of
4 c grape juice
1 cn (8-oz) pineapple,Crushed
8 c ginger ale
Boil sugar and water 8 minutes. Chill; add tea, juices, and
pineapple. Set in refrigerator to mellow. Just before serving, add
the ginger ale.
Yield 50 servings.
Fruit Medley Punch
Yield 12 Servings
1 della robbia ice ring *
20 oz (2 pk) strawberries**,Frozen
3 c apricot nectar,chilled
3 c cold water
1 c lemon juice
6 oz orange juicethawed***,Frozen
1 c sugar
32 oz bottle ginger ale,chilled
* Ice Ring is optional ** Strawberries are to be the ones frozen
in syrup and they should be partially thawed. *** Frozen Orange
Juice
should be thawed and no water added. Should be concentrate form.
Fruit Medley Punch With Della Robbia Ice Ring
Yield 12 Servings
2 pk (10 oz) strawberries,Frozen
-in syru,p, thawed
3 c apricot nectar,chilled
3 c cold water
1 c lemon juice
1 cn (6 oz) orange juice,Frozen
-concentr,ate, thawed
1 c sugar
1 l bottle ginger ale,chilled
for della robbi ==================
2 1/2 c ginger ale,chilled
1/2 c lemon juice
1 assorted fruits*
* Use any of the fol owing canned apricot halves, drained; seedless
white grapes; strips of orange peel, curled; whole strawberries;
mint
leaves; drained maraschino cherries.
To make punch Prepare ice ring in advance. In a blender container,
blend strawberries wel (about 30 seconds). In a large punch bowl,
combine strawberries, apricot nectar, water, lemon juice, orange
juice
concentrate and sugar. Stir until sugar dissolves. Slowly pour in
ginger ale.
Add ice ring. Makes about 3 1/2 quarts.
To make ice ring In a 1-quart measure or container,
combine ginger ale
and lemon juice. Pour 1/2 of the mixture into a 1-quart ring mold;
arrange
fruits, peel and mint leaves in mold. Freeze. Pour remaining liquid
over fruit in mold. Freeze.
Fruit Punch
Yield 8 Servings
2 qt strawberries
2 c sugar
1 T honey
1 pt white wine
2 qt seven-up
1 dash of lemon
1 dash of cognac (or triple
-sec)
Mix strawberries, sugar & honey and let set 1-2 hours. Add the
wine,
seven up and dash of lemon and leave set another hour or so. Just
before serving add a dash of cognac.
Fruit Tea Punch
Yield 75 Servings
1 ga weak tea
2 c sugar
2 qt water
2 qt apple juice
2 cn (46-oz) pineapple juice
1 cn (20-oz) pineapple,Crushed
1 pt lemon juice
1 cn (12-oz) orange juice,Frozen
2 c strawberries,Frozen
-optional
2 qt ginger ale
Mix all ingredients together except ginger ale. Add ginger ale just
before serving. Serves 75.
Fruity Island Punch
Yield 1 Servings
2 qt cranberry-apple juice
1 qt orange juice
1 qt pineapple juice
3 qt carbonated lemon-lime
-beverage
1 qt vodka (or rum (optional))
Mix chil ed juices together in large punch bowl or crock with spigot.
Add liquor and ice. Add carbonated drinks just before serving.
Fruity Sherbet Punch
Yield 15 Servings
4 c apple juice,chilled
4 c pineapple juice,chilled
4 c orange juice,chilled
2 l ginger ale,chilled
2 qt orange (or pineapple
-sherbet)
Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet.
Serve immediately.
Gala Fruit Punch
Yield 1 Servings
2 cn limeade concentrate,Frozen
-thawed (6 oz. each)
1 cn orange juice,Frozen
-concentrate,thawed (6 oz.)
1 cn lemonade concentrate,Frozen
- (6 oz.),Thawed
1 cn pineapple juice,(46 oz.)
2 c cranberry juice cocktail
3 c cold water
1 qt frozen strawberries,thawed
2 qt ginger ale,chilled
1 qt club soda,chilled
In punch bowl, combine concentrates, juices and water; stir wel
.
Stir in strawberries, ginger ale and club soda. Serve immediately.
Yield twenty-five (1-cup) servings.
Garden Punch
Yield 10 Servings
2 bn lemon balm sprigs,on long
-stems, if possible
2 bn milk-flavored mints,on long
- stems, if possible
1 cn unsweetened pineapple juice
-or
46 oz unfiltered apple juice or
-apple cider
2 juice of lemon
1 lemon,cut in thin slices
1 sparkling water (or
-champagne)
- to taste
Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down
on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.
Makes about 10 4-oz servings.
Garden Tea Punch
Yield 0 Servings
2 c water
2/3 c sugar
3 T fresh mint,snipped
1 c orange juice
1/2 c lemon juice
2 c strong brewed tea
1 1-liter bottle club soda
-chilled
1 lg stem lavender (or borage)
-(optional)
rose,;;
calendula,or;;
pansy petals,(optional)
flower ices cubes (or ring)
-(optional)
Place water, sugar, mint, and lavender or borage, if desired, in
a
large stainless-steel or nonreactive pan. Bring to boiling; remove
from heat and let steep for 20 minutes. Strain mixture through
100%-cotton cheesecloth-lined colander.
Add orange juice, lemon juice, and tea to flavored water; chill.
Just
before serving, add chilled club soda. If desired, sprinkle punch
with flower
petals and serve with flower ice cubes or ring.
Makes about 3 quarts or 16
(6-ounce) servings.
Flower Ice Cubes Fill ice-cube trays half full with water and place
an
edible blossom or petal on water in each cube. Freeze until firm,
then fil
the tray with water and freeze again.
Flower Ice Ring Fill ring mold half full with water and place edible
blossoms or petals on water in ring. Freeze until firm, then fill
the mold with
water and freeze again.
Geneva's Party Punch
Yield 50 Servings
1 stephen ceideburg
46 oz pineapple juice,unsweetened
24 oz lemonade concentrate,Frozen
12 oz limeade concentrate or
-orange juice,concentrate
36 oz water
2 l sugar-free lemon-lime soda
Mix pineapple juice, lemonade and limeade. Pour over ice just before
serving; add water and lemon-lime soda.
Gibbsville's Punch
Yield 1 Servings
1 pk cherry kool aid
1 pk strawberry kool aid
2 c sugar
3 qt water
6 oz frozen orange juice,Canned
-concentr,ate
6 oz frozen lemonade,Canned
1 qt ginger ale
Ginger Ale Punch
Yield 1 Servings
2 lg cans unsweetened pineapple
-juice
1 cn lemonade and 3 cans,Frozen
-water
1/2 cn limeade and 2 cans,Frozen
-water
1 cn orange juice and 2,Frozen
-cans wate,r
1 c sugar
4 qt dry ginger ale
2 qt soda water
1 pt strawberries (or use,Frozen
-mint le,aves)
Mix base of juices and sugar. Chill. Just before serving add ginger
ale and soda.
Ginger Ale-Sherbet Punch
Yield 50 Servings
6 qt ginger ale
7 pt sherbet (mint (or orange))
2 or
3 pt vanilla ice cream (optional)
Combine 1 quart ginger ale and 1 pint sherbet, beating wel before
adding any more. Continue adding in these proportions as needed.
For extra
"body" to the punch, add 2 or 3 pints of vanilla ice cream
every so often.
Yield 50 (1/2-cup) servings.
Ginger And Blood Orange Punch
Yield 12 Servings
8 oz fresh ginger,peeled
1/2 c honey
1/4 c lemon juice
8 blood oranges - (to 10)
1 c bourbon
1 Blood Orange and Pomegranate
- Ice Ri,(see recipe)
12 Candied Orange Swizzle
-Stick,(see recipe)
Chop ginger into 1 inch pieces. Place in a heavy-bottomed saucepan
with 8 cups of cold water. Slowly bring to a boil over medium high
heat,
reduce heat to medium low, and simmer for 20 minutes.
Remove gingered water from heat, add honey and lemon juice, and
stir.
Cool completely in refrigerator. Juice oranges to yield 2 cups,
strain
juice, and chill. Strain the chilled ginger mixture into the orange
juice.
Add bourbon, if desired and chill in a punch bowl with a Blood Orange
and
Pomegranate Ice Ring. Garnish each cup with a Candied Orange Swizzle
Stick, and serve.
Makes 12 servings.
Ginger Apple Fruit Punch
Yield 1 Servings
50 g fresh ginger
1 1/2 bottles water
3 c sugar,(3 to 4)
2 c apple concentrate
2 c fresh orange juice
1 c pineapple juice
1/4 c strawberry pulp
a pinch of salt
Grind 50 gms of cleaned, fresh ginger to a rough paste or small
pieces.
Boil 2 bottles of water , after the water starts bubbling add the
ground ginger.
Add the sugar.
Boil on high flame for two minutes and switch off.
Strain the ginger juice through a fine muslin.
Cool and then pour into another larger vessel, being carful not
to pour
to the end. Thus the sediment and impurities remain to be thrown
away. |
|
|
|
|
|
|