Tasty Kitchen: A Happy Recipe Community! » Punch

Mango Juice

Sujatha Muralidhar — Thu, 25 Oct 2018 23:21:39 +0000

Scoop flesh from mangoes and cut into chunks. In a blender, add mango chunks, sugar and water. Pulse until smooth.

Serve in tall glasses with ice cubes.

Polyjuice Potion

Krystle — Fri, 14 Sep 2018 03:32:21 +0000

Scoop lime sherbet into a large punch bowl, or drink dispenser. Pour in lemon-lime soda, and ginger ale. Gently stir in green food coloring until you reach your desired shade.

Serve with additional sherbet and whipped cream.

Summer Sunrise Punch

Paige- My Modern Cookery — Sat, 07 Jul 2018 12:40:29 +0000

This Summer Sunrise Punch is perfect for this crazy heatwave we’re having! With only 4 simple ingredients, you’ll be cooling off in no time!

Blueberry Basil Lemonade

Nickie Knight — Fri, 18 Sep 2015 17:44:47 +0000

Pour lemonade into a glass pitcher. Add water, basil and blueberries to the pitcher. Place in the refrigerator overnight.

Now it’s ready to go. Enjoy!

Grandma’s Orange Pineapple Slushie

Lindsay {Eighty Twenty Dietitian} — Wed, 24 Jun 2015 22:51:30 +0000

In a large food processor, combine frozen orange juice concentrate, crushed pineapple with juice and Mandarin oranges. Mix until a smooth puree is formed. Add one cup ginger ale and pulse to mix until combined.

Place mixture in a shallow covered container in the freezer until frozen, or overnight. Prior to serving, set at room temperature for 20 minutes to scoop more easily.

Use a large spoon or ice cream scoop to scoop out about 1/2 cup of the mixture and place into a glass. Top with 3/4 cup chilled ginger ale, stir and serve with a straw!

Blueberry Lemonade Sangria

Killing Thyme — Tue, 05 May 2015 22:46:07 +0000

Note this must refrigerate for at least 3 hours before serving.

In a large jug, add the blueberries and half of the sliced lemon. Add the frozen lemonade and crush it into a slush. Carefully add the magnum of wine and the brandy. Stir well and refrigerate for at least 3 hours. This can be refrigerated overnight as well.

Before serving, add the chilled club soda and stir well to ensure the booze and club soda mix.

Garnish glasses with lemon slices, extra blueberries, and fresh mint leaves (optional). Serve chilled and enjoy!

Kiwi Pineapple Punch

Deepika- EasyBabyMeals — Wed, 08 Apr 2015 22:11:35 +0000

Scoop kiwi flesh out of the peel and add it into a blender. Add the rest of the ingredients and blend it well. Run this through a strainer. Pour it into a glass and serve.

Pomegranate Cranberry Punch

Kelley Simmons @ Chef Savvy — Thu, 01 Jan 2015 00:09:35 +0000

Add cranberries, water and sugar into a medium saucepan. Bring to a light simmer over medium heat. Cook for 5 minutes until cranberries are opened up and the sauce is thick. Set aside to cool slightly.

Add Champagne, triple sec, pomegranate juice and cranberry juice into a large punch bowl or pitcher. Stir in the cooled cranberry reduction. Top with sprigs of mint and lime slices. Serve immediately.

Spiked Blueberry & Lemon Sweet Tea

Hannah & Jess @ Eating with Alice — Mon, 15 Dec 2014 09:52:24 +0000

Bring water to the boil in a large saucepan, then remove it from the heat and add the tea bags. Let it stand for five minutes, then discard the tea bags and stir in the blueberry syrup, lemon juice and rum. Pour into a pitcher and chill for 1 hour. Serve over ice and garnish with the mint sprigs.

Note: See my recipe box or the related blog post for instructions on making your own blueberry syrup.

Apple Spice Punch

Annie — Tue, 14 Oct 2014 13:08:26 +0000

Place apple juice, cloves, cinnamon sticks and allspice into a large saucepan and place over a medium heat. Bring to a boil and then turn the heat down to simmer for 15 minutes, stirring occasionally.

After 15 minutes, take off the heat and leave to cool completely with the cinnamon and cloves still in the pan. Once cool, discard cinnamon sticks and cloves and decant into a bottle or jug (with a lid).

Apple spice punch will keep in the fridge for one week and can be served warm or chilled.