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Showing posts with label Punch. Show all posts
Showing posts with label Punch. Show all posts

Thursday, March 18, 2010

Fruity Punch

Combine Diced Fruits such as:
Halved Red and Green Grapes
Chunks of Pomegranate
Sliced Star Fruit
Halved Kumquats
Halved Cherries

Pour chilled cranberry or pomegranate juice over the fruits and then pour chilled club soda or lemon-lime soda into the juice.

Paradise Punch

2 liters Ginger Ale, chilled
1 1/3 cups Apricot Nectar, chilled
2 cups Lemonade Concentrate, chilled
24 oz Unsweetened Pineapple Juice, chilled

In a large punch bowl, combine pineapple juice, apricot nectar and lemonade. Just before guests arrive add the ginger ale and some ice cubes.   Serves about 30.

Tropical Rum Pitchers

4 cups Pineapple Juice
1 cup Whipping Cream
2/3 cup Coconut White Rum
2/3 cup Spiced Dark Rum
1/3 cup Lime Juice
Ice Cubes
Pineapple Chunks and Lime Wedges for Garnish

Combine juices, cream and rums in a blender until smooth. Makes about 7 cups. Serve over ice in medium-sized water glasses and garnish with pineapple and lime. Serves about 6.

Simple Sangria Punch

1 bottle Chilled Rioja Wine, (a good quality Spanish red would be great)
1 cup fresh Bing Cherries, pitted and sliced
1 fresh Peach, sliced
1 Lemon, sliced
1 Orange, sliced
3 oz Orange Liqueur or Brandy
Chilled Soda Water

Combine all ingredients and chill well. Serve over ice.

Caribbean Cruise Punch

12 oz. Malibu Mango Rum
12 oz. Malibu Coconut Rum
16 oz. Pineapple Juice
16 oz. Pomegranate Juice (to soften the sweetness of the liquor and the pineapple)

Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice.

Mimosa Punch

Mimosa punch is a delicious beverage to serve for bridal parties or a Sunday brunch. Be sure not to add the champagne until just minutes before you are ready to serve to preserve the bubbles.

Recipe 1 - Mimosa Punch with Cointreau and Champagne

2 cups Orange Juice
2 cups Pear Nectar
1/2 cup Cointreau
2 bottles Chilled Dry Champagne
2 cups Ice Cubes
Orange slices and sliced strawberries for garnish.

Combine orange juice, pear nectar, and Cointreau in a large punch bowl, gently stir to combine. Just before serving, slowly add the champagne. Add the ice cubes, garnish with the fruit and serve.  Serves about 8.

Recipe 2 - Mimosa Punch with Champagne

1 - 12 oz can frozen Orange Juice concentrate, thawed
1 liter Club Soda
1 or 2- 750 ml bottles Champagne
4 - 6 large Strawberries cut into slices

Chill all ingredients before mixing. Scoop orange juice concentrate into medium punch bowl and stir to soften. Slowly add club soda and then champagne. Float sliced strawberries on top and serve in champagne flutes or tall iced tea glasses.   Serves 8-10 people.

Citrus Punch

To make an ice block to keep the punch chilled, simply fill a plastic bowl 1/2 full of water and freeze overnight. The ice will melt slowly and keep the punch at an even temperature.

1 bottle (750 ml size) Southern Comfort
6 oz Lemon Juice
6 oz can Frozen Lemonade
6 oz can Frozen Orange Juice
3 liters 7Up/Sprite

Chill ingredients. Mix first 4 ingredients in a large punch bowl. Add 7Up/Sprite. Add drops of red or orange food coloring if desired, stir. Float block of ice, garnish with fruit slices.    Serves about 36.

Rum Punch

Recipe 1 - Multi - Rum Punch

1 oz Dark Rum
1 oz Spiced Rum
1/2 oz Coconut Rum
2 oz Sour Mix
1 oz Pineapple Juice
1 oz Cranberry Juice

Combine all ingredients in a shaker with ice, shake and serve in a tall glass with a pineapple wedge and a cherry garnish.

Recipe 2 - Rum Punch

5 oz Dark Jamaican Rum
5 oz Vodka
2 1/2 cups Light Rum
1 oz frozen concentrated Daiquiri Mix
1 oz frozen concentrated Orange Juice
1 oz frozen concentrated Lemonade
1 20 oz can Pineapple Chunks, with juice
1 cup fresh Strawberries, cut in half
Mint leaves, for garnish

Combine all ingredients in a large punch bowl. Blend well using a whisk. Serve punch in tall glasses and garnish with mint leaves and orange slices. Serves about 6.

White Wine Sangria

Recipe 1 - White Wine Sangria with Triple Sec

2 Large, Sweet Oranges
2 Lemons
1/4 cup Superfine White Sugar
2 - 4 TB Triple Sec
1 bottle Cheap and Fruity White Wine

Juice one orange and one lemon. Slice orange and lemon into 1/4″ semi-circles. Add orange slices and sugar to pitcher. Mash gently with a wooden spoon until juice is released from fruit and sugar is combined. Add triple sec, orange juice, and wine. Let chill for 2-4 hours. Serve over ice cubes, with a few slices of fruit in each glass.

Recipe 2 - White Sangria with Brandy

2 bottles (750 ml each) Pinot Grigio
1 cup Brandy
4 cups Passion Fruit Puree
1 cup Superfine Sugar
4 Peaches, Nectarines OR Plums, pitted and cut into 1/2-inch pieces

Stir until the sugar dissolves; taste and add more sugar if needed. Refrigerate overnight. Up to 3 hours before serving, add peaches, nectarines or plums and stir. Makes 3 quarts.

Note: Instead of passion fruit puree, substitute passion fruit nectar and reduce sugar to 2/3 cup.

Recipe 3 - White Wine Sangria with Brandy and Triple Sec

2 Bottles White Wine
1/2 cup Brandy
1/4 cup Triple Sec
1 cup Orange Juice
1/2 cup Superfine Sugar
1/2 cup Sliced Strawberries
Orange Slices
Lemon Slices
Sliced Peaches

In a large pitcher combine all liquid ingredients. Add sugar and mix to dissolve. Add fruit and chill several hours before serving.

White Sangria Punch

This lovely summer sangria floats white peaches and grapes in white wine and peach vodka.

1 (750 milliliter) Bottle Dry White Wine
3/4 cup Peach Flavored Vodka
6 TB Frozen Lemonade Concentrate, thawed
1/4 cup Sugar
1 pound White Peaches, pitted and sliced
3/4 cup Seedless Red Grapes, halved
3/4 cup Seedless Green Grapes, halved

In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.

Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.