Minty Tea Punch

Ingredients

  • 8 cups water, divided
  • 12 mint sprigs
  • 4 individual tea bags
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • Ice cubes
  • Orange and lemon slices, optional

Directions

  1. In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste.
  2. Discard mint and tea bags.
  3. Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.
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Strawberry Party Punch

Ingredients

  • 6 cups fresh or frozen unsweetened strawberries, thawed
  • 3/4 cup thawed limeade concentrate
  • 1 can (6 ounces) unsweetened pineapple juice
  • 4 cups chilled lemon-lime soda
  • Ice cubes, optional

Directions

  1. Place strawberries in a food processor; cover and process until smooth. Stir in limeade concentrate and pineapple juice. Chill until serving.
  2. Transfer to a punch bowl. Just before serving, stir in soda. Serve over ice if desired.

All-Occasion Punch

Ingredients

  • 8 cups cold water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed plus 3/4 cup thawed lemonade concentrate
  • 2 liters ginger ale, chilled
  • 1 liter cherry lemon-lime soda, chilled
  • Ice ring, optional

Directions

  1. In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. Top with an ice ring if desired.
  2. Serve immediately.

Sparkling Punch

Ingredients

  • 3 cups water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 2 cups cranberry juice cocktail
  • 1/2 cup sugar
  • 1-1/2 liters lemon-lime soda, chilled

Directions

  1. In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.

Golden Fruit Punch with Ice Ring

Ingredients

  • 4 maraschino cherries
  • 1 medium navel orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 small lime, thinly sliced
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
  • 2 liters diet ginger ale, chilled

Pink Rhubarb Punch

Ingredients

  • 8 cups chopped fresh or frozen rhubarb
  • 8 cups water
  • 2-1/2 cups sugar
  • 2 tablespoons strawberry gelatin powder
  • 2 cups boiling water
  • 2 cups pineapple juice
  • 1/4 cup lemon juice
  • 6 cups ginger ale, chilled

Directions

  1. In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use).
  2. In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled.
  3. Just before serving, pour into a punch bowl and stir in ginger ale.

Lemon-Lime Punch

Ingredients

  • 2 quarts water
  • 2 cups sugar
  • 2 envelopes unsweetened lemon-lime soft drink mix
  • 1 can (46 ounces) unsweetened pineapple juice
  • 1 liter ginger ale, chilled
  • 1 quart lime sherbet

Directions

  1. In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale and top with scoops of sherbet.