Party Punch Recipes. Fruit Punch Recipes.

Lemon Slush

Ingredients:

• Country-Time Lemonade Mix
• Sprite or 7-Up
• Ziploc bags

Preparation:
Make lemonade from the powdered mix and freeze it in large Ziploc bags. This becomes the slush. Break it up by scraping or mashing it into a punch bowl. Add chilled Sprite or 7-Up.

Fruit Punch Recipe

Ingredients:

• 4 - 12 ounce cans orange juice
• 3 - 12 ounce cans frozen lemonade
• 2 - 48 ounce cans pineapple juice
• 4 quarts water
• 2 - 48 ounce bottles ginger ale

Preparation:
Mix all the juices and water in a large pitcher or punch bowl. When ready to serve add ginger ale and ice cubes.

Fizzy Lemonade Cranberry Punch

You can make this ahead of time and keep it chilled, just don’t add the cold seltzer and ice cubes until ready to serve.

Ingredients:

• 4 - cups cranberry juice cocktail
• 1 - 6 ounce container frozen lemonade concentrate, thawed
• 1 - 1 liter bottle seltzer water or club soda, chilled
• 1 - small orange, cut into ¼ inch thick slices, then cut each slice in half
• ice cubes

Preparation:
In a large pitcher, stir together cranberry juice and undiluted lemonade concentrate until blended. Stir in seltzer and add ice cubes. Garnish with orange slices. Serve immediately.

Mai Tai Punch

Ingredients:

• 2 - 96 ounces cans pineapple juice
• 1½ cup dark rum
• 1½ cup light rum
• 2 cup orange juice
• 1 cup limeade
• 2/3 cup fresh lemon juice

Preparation:
Mix everything together in a pitcher or punch bowl. Add sliced oranges, lemons or limes for extra flavor.

Summer Slush

Ingredients:

• 3 - 8 ounce cans frozen orange juice concentrate, unthawed
• 3 - 8 ounce cans frozen pink lemonade concentrate, unthawed
• 1 liter pineapple juice
• 1 cup water
• 750 ml vodka or coconut rum
• 1 liter 7-Up. Save for when ready to serve

Preparation:
In a very large plastic, air tight container, add all ingredients (minus the 7-Up) and mix well. Place container in the freezer for at least 24 hours. Throughout the 24 hour period, periodically stir the mixture, allowing the vodka to blend well. When ready to serve, spoon the frozen slush into tall glasses filling ½ - ¾ full. Top off with chilled 7-Up and mix. Garnish with an orange or pineapple wedge.

Sangria Cherry Punch

Ingredients:

• 1 - 32 ounce bottle cherry juice, blend
• 1 - 6 ounce jar maraschino cherries, undrained
• ½ cup orange juice
• 2 tbs. fresh lemon juice
• 1 orange, sliced
• 1 lemon, sliced
• 2 - 10 ounce bottles club soda or carbonated lemon-lime beverage, chilled

Preparation:
In a large pitcher or punch bowl, combine cherry juice blend, maraschino cherries (with their juice), orange juice and lemon juice. Mix well. Add orange and lemon slices. Cover and refrigerate for 2-3 hours. When ready to serve, add club soda and stir gently. Serve over ice in tall glasses. Garnish with additional cherries and/or fruit slices.

Eggnog Punch

Ingredients:

• 1 - quart eggnog
• 1 - pint vanilla ice cream
• 1 - 1 liter bottle 7-Up
• pinch of nutmeg

Preparation:
Combine eggnog and softened ice cream in a punch bowl. Slowly add chilled 7-Up. Lightly dust with nutmeg.

Victorian Eggnog

Ingredients:

• 2 cup whipping cream
• 1 cup half and half
• 6 large egg yolks
• ½ cup sugar
• 1 tsp. nutmeg
• 6 tbs. dry sherry
• additional nutmeg

Preparation:
Whisk yolks and sugar in a large bowl to blend. Bring whipping cream and half and half to simmer in a large sauce pan. (Be careful that is does not boil over.) Gradually whisk the hot cream mixture into the yolk mixture. Return the mixture to the same sauce pan. Stir over medium-low heat until mixture thickens and leaves path on the back of spoon when you draw your finger across it, about 4 minutes (do not boil). Strain into a bowl. Stir in nutmeg. Cool slightly. This can be made a day ahead. Just cover and chill. If desired, reheat over low heat stirring occasionally, before continuing.

Pour into cups or glasses. Stir 1 tbs. sherry into each. Sprinkle additional nutmeg on top of each glass and serve.

Strawberry Punch

Ingredients:

• 30 ml melon liqueur
• 30 ml strawberry liqueur
• strawberries
• honeydew melon
• ice, crushed

Preparation:
Place all ingredients in blender and blend until it reaches a slushy like consistency. If using ice cubes, add a few at a time, allowing them to get crushed up and blended into the mix, then add more. Garnish with a strawberry and cube of honeydew melon on an umbrella toothpick. Drink with a thick straw.

WARNING: Do not drink this too quickly or you will suffer from a killer brain freeze.

Caribbean Rum Punch

Ingredients:

• 4 cup orange juice
• 4 cup pineapple juice
• ½ cup lime juice or lemon juice
• ½ cup honey
• 4 cup ginger ale
• 1 cup rum
• 1 cup pineapple chunks
• 1 cup melon balls
• rum (optional)

Preparation:
Blend honey and juices together. They will easily if both are at room temperature. Chill for 4 hours or overnight. Before serving, add the rest of the ingredients. Serve over lots of ice. Garnish with citrus slices.

Sangria Cranberry

Ingredients:

• 2 pints - cranberry juice
• 2 pints - orange juice
• 1 - 750 ml bottle red wine
• 1-2 oranges, sliced

Preparation:
Chill all the ingredients. Pour the juices and wine into a large pitcher or punch bowl. Add the oranges to float on top.

Tips: You can adjust the proportions of juice and wine to your liking. It is also good with limes and lemons. Ice cubes made of frozen juice are a nice addition. Or freeze the citrus slices and use them to keep the sangria cold.

Leprechaun Lime Punch

Ingredients:

• 1 quart lime sherbet, softened
• ½ cup frozen limeade concentrate
• 2 tbs. sugar
• 2 - 12 ounce cans carbonated lemon-lime soda, chilled
• crushed ice

Preparation:
In a punch bowl, blend sherbet, limeade and sugar. Stir in soda and serve over crushed ice.

Iced Tea Punch

Ingredients:

• 3 quarts boiling water
• 8 regular size tea bags
• ½ cup sugar
• 1 - 12 ounce can frozen lemonade concentrate, thawed and undiluted
• 1 liter ginger ale, chilled

Preparation:
Pour boiling water over the tea bags, cover and steep for 5 minutes. Remove tea bags, squeezing gently to remove excess water, set aside. Stir in the sugar and lemonade concentrate. Stir in ginger ale just before serving. Serve over ice.

Raspberry Punch

Ingredients:

• 4 - 10 ounce pkg. frozen raspberries, thawed and undrained
• 1 - 6 ounce can frozen lemonade concentrate, thawed
• 1 - 2 liter bottle ginger ale, chilled

Preparation:
In a sauce pan, cook the raspberries over medium heat for 10 minutes, stirring frequently. Let cool slightly. Push through strainer with a large spoon to remove the seeds. Chill the raspberry juice for at least 2 hours. Mix raspberry juice and lemonade concentrate in a large pitcher or punch bowl. When ready to serve, stir in ginger ale. Serve immediately over ice.

Baby Shower Punch

Ingredients:

• 1 - 6 ounce box strawberry gelatin (the large size, mix up according to directions but do not jell)
• ½ gallon pineapple juice
• 1 - 6 ounce pkg. powdered lemonade mix
• 2 cup sugar
• 2 liters ginger ale

Preparation:
Combine all the ingredients (minus the ginger ale) together and freeze in large Ziploc bags. Thaw 45 minutes prior to serving. Add ginger ale and serve. It will be icy and slushy, but will melt as your party goes on.

White Wine Sangria with Raspberries

Ingredients:

• 1 - 750 ml. bottle white wine (anything BUT White Zinfandel)
• 1 orange
• 1 lime
• 1 quart pineapple (about half a pineapple)
• ¾ cup brandy
• 1 tsp. vanilla
• 8 ounces raspberries
• 2 cup club soda

Preparation:
Cut the lemon and lime into round slices. Combine all the ingredients except for the club soda. Chill for at least an hour, preferably two. When ready to serve add the club soda.

Pink Lemonade

Ingredients:

• 1 - 12 oz. can frozen lemonade concentrate
• 2 cranberry raspberry herbal tea bags
• 1-2 lemons, sliced

Preparation:
Make the lemonade as directed. Add tea bags and let steep for 5 minutes. Remove tea bags, squeezing gently to remove excess water, set aside. Stir. Add lemon slices and ice.

Cranberry Champagne Punch

Ingredients:

• 2 pints raspberry sherbet, softened
• ½ cup fresh lemon juice
• 2 cup orange juice
• ¾ cup sugar
• 48 oz. cranberry juice cocktail
• 2 - 28 oz. bottles champagne

Preparation:
In a punch bowl, combine the softened sherbet, lemon juice, orange juice and sugar. Stir to dissolve sugar. Add the cranberry juice then the champagne. Drop scoops of remaining sherbet on top before serving to create a cloud effect.

Green Grog

Ingredients:

• 2 -12 ounce cans frozen limeade concentrate
• 2 -12 ounce cans frozen lemonade concentrate
• 2 - 2 liter bottles 7-Up, chilled
• 1 - 750 mil bottle rum
• 2 quarts lime sherbet

Preparation:
In a large punch bowl, combine limeade, lemonade, and 7-Up. Stir in rum. Scoop in lime sherbet and stir. Serve in a chilled glass.

Lavender Mint Tea Punch

Ingredients:

• 3 tbs. fresh mint leaves
• 2-3 tbs. fresh lavender blossoms or 1 tbs. dried lavender blossoms
• 6 cup boiling water
• 1 liter ginger ale, chilled
• 1 cup purple grape juice

Garnish:

• mint leaf ice cubes
• thinly sliced oranges, or lemons
• lavender flowers
• mint sprigs

Preparation:
Mint Leaf Ice Cubes: To make the mint leaf ice cubes, place 1 whole mint leaf in each ice cube tray compartments. Fill the tray with water and freeze until completely solid.

Tea Punch: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow the tea to cool completely. Strain the tea. When ready to serve, add ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice.

Mocha Punch

Ingredients:

• 6 cup water
• ½ cup instant chocolate drink mix
• ½ cup sugar
• ¼ cup instant coffee granules
• ½ gallon vanilla ice cream
• ½ gallon chocolate ice cream
• 1 cup heavy whipping cream, whipped
• chocolate curls, optional

Preparation:
Bring the water to a boil in a large sauce pan. Remove from heat. Add drink mix, sugar and coffee. Stir until dissolved. Transfer to a large bowl. Cover and chill for 4 hours or overnight. About 30 minutes before serving, pour the mixture into a large punch bowl. Add scoops of ice cream, stir until partially melted. Garnish with dollops of whipped cream and chocolate curls.

Cappuccino Punch

Ingredients:

• ½ cup sugar
• ¼ cup instant coffee
• 1 cup boiling water
• 2 quarts milk
• 1 quart vanilla ice cream, softened
• 1 quart chocolate ice cream, softened

Preparation:
Mix the sugar and coffee in a small bowl. Stir in boiling water until everything is dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a punch bowl. Stir in the milk. Add scoops of ice cream. Stir until melted.

Hawaiian Punch Iced Tea

Ingredients:

• 2 quarts cold water
• 15 tea bags
• fresh mint sprigs
• 1/3 cup sugar
• juice of 3 lemons
• 1/3 cup pineapple juice
• pineapple spears for garnish, optional

Preparation:
In a sauce pan bring 1 quart of cold water to a boil. Remove from heat and pour over the tea bags. Stir and let steep for 5 minutes. Stir and strain into a pitcher containing 4 mint sprigs, sugar and 1 quart cold water. Stir until the sugar is dissolved. Let cool. Remove the mint and chill for several hours or overnight. Stir in the pineapple juice. Serve over ice in tall glasses. Garnish with a pineapple wedge.

Shirley Temple

Ingredients:

• 1 - 20 ounce bottle Sprite or 7-Up
• 1 bottle Roses Grenadine
• maraschino cherries

Pour 9 ounce of soda into a glass. Add 2 oz. of grenadine. Stir and top with cherries. Add a little bit of the cherry juice for added flavor.

Birthday Party Punch

Ingredients:

• 1 - 2 quart bottle citrus punch (like Sunny Delight)
• 1 - 2 liter bottle Sprite or 7-Up
• 2 - 1/4 ounce pkg. Kool-Aid Powdered Tropical Punch mix

Preparation:
Empty Kool-Aid powder into a large pitcher or punch bowl. Pour in citrus punch and Sprite. Do NOT add sugar. Stir until completely mixed. Chill and serve over ice.

Wedding Punch Recipe

Ingredients:

• 2 - 6 ounce cans frozen orange juice
• 2 - 6 ounce cans frozen lemonade
• 2 - 6 ounce cans frozen limeade
• 2 quarts cold water
• 2 quarts ginger ale

Preparation:
Combine the first 4 ingredients in a punch bowl and stir. When ready to serve, add the ginger ale.

Ethiopian Party Punch

Ingredients:

• 1 cup cherry juice
• 1 cup strawberry syrup
• 1 cup orange juice
• 1 cup lemon juice
• 2 ½ quarts carbonated lemon-lime beverage
• 2 lemons, thinly sliced

Preparation:
Combine all the ingredients except the sliced lemons. Chill and serve over ice. Garnish with lemon slices.

Sherbert Punch, Sherbet Punch

Ingredients:

• 2 medium ripe bananas, quartered
• 1 pint orange sorbet or orange sherbert, slightly softened
• 1 cup orange-peach-mango juice

Preparation:
Mix the bananas, sherbet and juice in a blender or food processor. Blend until thick and smooth. Garnish with orange slices. Serve immediately.

Lemon Float Punch

Ingredients:

• 2 cups lemon juice from about 10 lemons
• ¾ cup sugar
• 4 cup water
• 1 - 2 liter bottle ginger ale, chilled
• 1 pint lemon sherbet, or
• 1 pint vanilla frozen yogurt
• lemons, cut in round slices
• fresh mint leaves

Preparation:
Combine the lemon juice and sugar. Stir to dissolve the sugar. Add water. Chill. When ready to serve, put the lemon mixture in a punch bowl and add ginger ale. Float small scoops of sherbet on top. Garnish with lemon slices and mint.

Gummy Worm Orange Punch

Great for kid parties.

Ingredients:

• 1 gallon orange sherbet, softened
• 1 quart pineapple juice, chilled
• 1 liter carbonated lemon-lime beverage, chilled
• Gummy Worms

Preparation:
Mix sherbet and pineapple juice in a punch bowl. Stir well. Add soda. Stir until most of the sherbet is dissolved. Drape Gummy Worms around the bowl. You can also add a Gummy Worm to each glass for added effect!

Margarita Punch

Ingredients:

• 1 liter Tequila
• 1 liter Triple Sec
• 4 quarts sweet and sour
• 1 quart ginger ale
• ½ gallon lime sherbet

Preparation:
Mix first 4 ingredients in a punch bowl. Scoop small balls of lime sherbet to float on top.

NOTE: This recipe makes a lot of punch. For a smaller amount, half the recipe.

Strawberry Punch

Ingredients:

• 1 ½ cup fresh strawberries
• ½ cup lemon juice concentrate, chilled
• 1 - 14 oz. can sweetened condensed milk, chilled
• 1 - 1 liter bottle strawberry soda, chilled
• fresh strawberries, optional

Preparation:
In a blender, combine 1 ½ cup strawberries and lemon juice. Blend until smooth. Add milk. Blend some more. Pour into a large pitcher. When ready to serve, stir in the strawberry soda. Serve over ice and garnish with a whole strawberry.

Three Holiday Punch Recipes

Green Christmas Punch

Ingredients:

• 2 - 8 ounce cartons green apple juice concentrate
• 2 quarts water
• 2 quarts carbonated beverages, chilled
• 1 - 6 ounce jar green maraschino cherries, drained

Preparation:
Mix juice concentrate and water. Chill. Before serving, add soda. Garnish with maraschino cherries.

NOTE: Carbonated beverages: Use ginger ale or lemon-lime soda if you want a sour punch. Use club soda for a sweeter punch. If you prefer a more carbonated punch, substitute half the water with carbonated soda.

Red Christmas Punch

Ingredients:

• 2 - 8 ounce cartons fruit punch concentrate
• 2 quarts water
• 2 quarts carbonated beverages, chilled
• 1 - 6 ounce jar red maraschino cherries, drained

Preparation:
Mix juice concentrate and water. Chill. Before serving, add soda. Garnish with maraschino cherries.

NOTE: Carbonated beverages: Use ginger ale or lemon-lime soda if you want a sour punch. Use club soda for a sweeter punch. If you prefer a more carbonated punch, substitute half the water with carbonated soda.

Christmas Punch

Ingredients:

• 6 tea bags
• 4 cup water
• 9 whole cloves
• 1 ½ cinnamon stick, broken into 3” pieces
• cheesecloth
• 1 quart cranberry juice cocktail
• 1 cup brown sugar
• 1 -750 ml bottle red burgundy

Preparation:
Bring the water to a boil. Remove from heat and pour over the tea bags. Stir and let steep for 5 minutes. Combine the tea, cranberry juice and sugar n a crock pot. Tie the cloves and cinnamon in a cheesecloth and place in the crock pot. Heat on high for 1 hour. Stir in wine and heat on low for 6 hours. Remove spice bag and serve.

Golden Punch

Ingredients:

• 3 - 12 ounce cans frozen orange juice concentrate
• 3 - 12 ounce cans frozen lemonade concentrate
• 6 ¾ quarts water, chilled
• 6 - 12 ounce cans apricot nectar, chilled
• 3 ½ - 48 ounce cans pineapple juice, chilled

Preparation:
Chill all ingredients. Combine in a punch bowl and stir.

NOTE: This recipe serves 100.

Pink Elephant Punch

Ingredients:

• 2 cans pink lemonade
• 1 pint vodka
• 1 lime

Preparation:
Prepare pink lemonade as directed on can. Add vodka. Mix well. Serve over ice. Garnish with lime wedges.

Rose Petal Punch

Make sure to choose flowers that have not been sprayed with chemicals.

Ingredients:

• 1 - 64 ounce carton guava juice
• 1 - 2 liter bottle ginger ale
• ice cubes shaped like a heart or ring
• pink rose petals

Preparation:
Pour guava juice and ginger ale into a large punch bowl. Stir. Add enough ice cubes to cover the surface. Float rose petals on top.

Orange Eggnog Punch

Ingredients:

• 1 quart eggnog, chilled
• 1 - 12 ounce can frozen orange juice concentrate, thawed
• 1 - 12 ounce can ginger ale, chilled

Preparation:
Combine eggnog and orange juice concentrate in a large pitcher or punch bowl. Mix well. Pour in ginger ale and stir.

Cranberry Peach Punch

Ingredients:

• 1 oz. bottle Ocean Spray White Cranberry and Peach Juice, chilled
• 8 oz. lemon-lime soda
• 4 oz. orange juice
• 1 pint lime or orange sherbet, softened

Preparation:
Combine all ingredients, except the sherbet, in a punch bowl. Stir gently. Scoop softened sherbet to float on top of the punch.

Warm Winter Wassail

Ingredients:

• 1 - 64 ounce bottle Ocean Spray White Cranberry Juice
• 4 - 3 inch cinnamon sticks
• ¼ tsp. ground ginger
• 6 tsp. butter, softened
• 6 tsp. brown sugar
• 3 ounces almond liqueur, optional
• 6 - 3 inch cinnamon sticks

Preparation:
Combine juice, cinnamon sticks and ginger in a large saucepan. Heat to boiling. Reduce heat and simmer for 10 minutes. Add 1 tsp. each of butter and brown sugar in 6 large mugs. Pour hot juice mix into each mug. Gently stir. Add ½ ounce almond liqueur to each much, if desired. Garnish with a cinnamon stick.

Cool as a Cucumber Lemonade

Ingredients:

• 2 cucumbers
• 1 cup fresh lemon juice
• ¾ cup sugar
• 4 cup water

Preparation:
Peel and chop the cucumbers into small pieces. Place in blender with water and sugar and blend until very smooth. Add lemon juice and blend again. Pour into frosty glasses and enjoy!

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