Fruit Punch
From Sandra Lee
1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice
1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes
- Combine all ingredients in a large punch bowl or pot. Add ice and stir.
- Ladle into serving glasses.
Serves 20-25.
Ginger Pineapple Sparkling Punch
From Gourmet magazine
For ginger syrup:
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)
For punch:
3 cups unsweetened pineapple juice, chilled
1/4 cup fresh lemon juice (3 to 5 lemons)
1/4 cup fresh lime juice (4 to 6 limes)
3 cups sparkling water, chilled
4 cups ice cubes
Garnish: lemon and lime slices
Special equipment: a small punch bowl or pitcher
- Make ginger syrup: Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
- Make punch: Stir together ginger syrup and fruit juices in a punch bowl or pitcher.
- Stir in sparkling water and ice.
Serves 10.
Make ahead: ginger syrup keeps, covered and chilled, 2 weeks.
Near White Wine
From UC Davis
6 ounces white grape juice
1 tablespoon fresh lime juice
mint leaves, optional garnish
- Mix ingredients and chill for several hours.
- Pour into white wine glass. If desired, garnish with 2 fresh mint leaves.
Makes 1 mocktail.
Arnold Palmer
From Extra Tasty
1 part Lemonade, recipe below
1 part Iced tea, recipe below
- Fill a big glass with ice and equal parts lemonade and iced tea.
- Stir to combine. Enjoy
[recipe|nid=103109]
[recipe|nid=103112]
Latest Comments