Tasty Kitchen: A Happy Recipe Community! » Punch

Milk Punch with Bourbon

DessertForTwo — Tue, 09 Apr 2013 00:39:57 +0000

In a small sauce pan, combine all ingredients except vanilla and bourbon. Bring to a gentle simmer over low heat and stir a few times. Cover the pot and remove from the heat. Let sit for 30 minutes.

Stir in the vanilla and bourbon. Taste and see if you want to add more bourbon.

Strain the mixture into serving glasses and chill before serving.

Natural Calm Hibiscus Arnold Palmer

Jocelyn (Grandbaby Cakes) — Mon, 18 Mar 2013 13:54:09 +0000

Mix honey into 3/4 cup hot water and mix until completely combined. Add lemon juice and allow the mixture to cool. To the remaining hot water, add the hibiscus tea bag and let it steep for 5 minutes. Add tea mixture to lemonade mixture and place in the refrigerator until ready to serve. Just before serving, add the packet of natural calm to the tea mixture and mix in. Then serve in ice filled glasses and enjoy the natural calm.

Mulled Wine: A Nose-Warmer

Diplomatickitchen (Elizabeth) — Mon, 11 Feb 2013 03:18:47 +0000

Note: For the lemons, Meyer lemons are a good size. But if larger lemons of another variety are what you have on hand, use 2 instead of 3, and they will be fine, too!

You will also need:
1. A heavy-bottomed pot large enough to hold the wine and Cognac.
2. Cups with handles for serving the wine. The photo pictures the wine in punch cups without handles but in reality this wouldn’t be wise.—the wine is hot.

For the mulled wine:
1. Score the lemons lengthwise and cut them into thin rounds. (A photo illustrating this step is on the related link.) Set the lemon slices aside.
2. Add to the pot the wine, Cognac, sugar, cinnamon sticks, and cloves. Bring them just to a bare simmer, stirring, over a medium low flame, to dissolve the sugar, and continue simmering gently for 2 minutes.
3. Remove the pot from the heat. Stir in the lemon slices and serve the wine in cups with handles.

Recipe adapted from one that appeared in the December 1994 issue of Gourmet.

Colorful Holiday Family Punch

Katy Blaylock (aka SierraSunsetTx) — Tue, 25 Sep 2012 17:29:26 +0000

In a large bowl, combine gelatin and sugar per package instructions (for each flavor, use a separate bowl). Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into small containers, about 16 containers, 1 cup each. Freeze until solid.

To serve, place a few gelatin rounds in a punch bowl and pour ginger ale or lemon/lime soda until punch bowl is filled. As gelatin rounds melt away, replace with more rounds and more ginger ale!

This is such a fun punch!

Cinnamon Candy Punch

claireg12 — Tue, 07 Aug 2012 15:31:15 +0000

Mix juices, water and lemonade in a large pitcher. Stir in cinnamon candies. Chill in the fridge for at least 4 hours, or until candies have dissolved completely.

Serve with ice and fresh apple slices.

Recipe adapted from myrecipes.com.

Orange Pineapple Punch

Tara Noland @ Noshing With The Nolands — Fri, 20 Jul 2012 14:32:26 +0000

Mix orange juice and pineapple juice together. Add the 7-Up and water to taste. Add the vodka if you are using. Stir together and refrigerate until well chilled. Serve over ice if desired.

Cranberry Lemonade Punch

afarmgirlsdabbles — Wed, 09 May 2012 15:51:51 +0000

First make a lemonade syrup. In a medium saucepan, bring the water and sugar to a boil. Reduce heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely. If desired, strain the mixture. I like all the little lemon tidbits in my drink, so I do not strain it. Thoroughly chill the lemonade syrup.

In a punch bowl or other large serving container, combine the Simply Cranberry Cocktail with the chilled lemonade syrup. Add the orange soda and ginger ale. Give it a stir and add the lemon slices right before serving.

Note: To keep this drink cold, I like to make cranberry juice ice cubes a day or two before serving this punch. Just pour Simply Cranberry Cocktail into ice cube trays and freeze. Be sure to give them at least 24 hours to freeze completely. Add the frozen cranberry cubes to the punch bowl or to individual glasses to keep drinks cold without diluting them.

Cranberry-Lemonade Punch

azestybite — Thu, 01 Mar 2012 14:20:04 +0000

Combine all of the ingredients into a large punch bowl or pitcher and serve. Place lemon slices in a large container for presentation.

Pink Lemonade Sparkling Punch

JoyfulCook — Thu, 01 Dec 2011 03:55:11 +0000

Slice fruit and put it into a Ziplock baggie in the freezer overnight. (The fruit will serve as ice cubes, causing the punch not to be diluted).

Chill the club soda and cider beforehand.

Before serving, allow pink lemonade to thaw out a bit.

When ready to serve, pour all ingredients (club soda, cider and lemonade concentrate) into a big punch bowl and lightly stir together. Top with frozen citrus fruit.

Think about doubling this recipe because it will all be gone and people will really like it, guaranteed!

Cider Punch

Mike (Verses from my Kitchen) — Fri, 11 Nov 2011 05:31:49 +0000

1. To make the thyme simple syrup, combine 2 cups sugar, 1 1/2 cups of water and 6 thyme sprigs in a saucepan over medium heat. Bring up to a boil and reduce to simmer, heating until the sugar has fully dissolved, about 5 minutes. Remove from heat and place the syrup in the fridge to cool.
2. For the punch… Place the first 7 ingredients (rum through bitters) into a large picture or carafe with ice and stir.
3. Fill your glasses with crushed ice and fill them up. Place a sprig of thyme inside and put an apple wheel on the rim.