7-Up Punch
1 can 46-oz pineapple juice
Juice of 2 lemons
2 c orange juice
Mint leaves
6 c water
4 c sugar
5 bananas, mashed
7-Up
1 pk frozen strawberries
Mix sugar and water. Chill. Add fruit juices. Add bananas right away. (That is, don't let the mashed bananas sit because they will turn brown.) Freeze. When ready to serve, break up the frozen base into pieces. Add strawberries and enough 7-Up to stretch.
Yield: 12 Servings
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Apple Punch
1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 c pineapple juice
1/2 c lemon juice
2 pt orange juice
28 oz ginger ale
Place apple juice in a saucepot; (non aluminum is best) tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.
Yield: 12 Servings
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Cranberry Party Punch
3 cn (12 oz.) frozen lemonade, thawed and diluted
1 qt cranberry juice cocktail
1 c frozen orange juice, thawed and undiluted
1 bottle of ginger ale (28 oz)
1 ea orange, thinly sliced
Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.
Yields 1.5 gallons
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Citrus Sparkler Punch
8 oz Bottle lime juice
8 oz Bottle lemon juice
2 qt club soda
2 (46 oz) cans unsweetened -pineapple juice
1 qt Orange juice
2 qt ginger ale
2 Lemons
2 Oranges
2 c Sugar (can use less)
This will fill two punch bowls. Mix first five ingredients together. this can be done ahead of time. When ready pour half of the mixture into a punch bowl. Add one liter of ginger ale and one liter club soda. Add slices of fresh lemon and orange for decoration.
Yield: 2 Bowls
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Lemon-Strawberry Punch Recipe
1 cn (16-oz.) frozen orange juice -concentrate; thawed
1 pk frozen sliced strawberries; -half thawed with juice
1 cn (6-oz.) frozen lemonade -concentrate
1 qt carbonated water
1 qt ginger ale
Thinly sliced oranges and -lemons, for garnish. Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices.
Yield: 20 Servings
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Old Fashioned Fruit Punch
2 cups tea; cold
2 cups orange juice
juice of 2 Lemons;
2 oranges; thinly sliced
1 cup sugar; to taste
6 cups Ginger ale
2 cups soda water; or sparkling water
8 cups cracked ice
Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving.
Yield: 25 Servings
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Traditional Punch
2 packages lemon lime Koolaid
1 1/2 c sugar
2 quarts water
2- 2 ltrs bottles of 7Up
1 lge can pineapple juice
1/2 gal pineapple sherbert
Mix the above ingredients. Add more 7-Up if you wish.
Yield: 32 Servings
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BOMBAY PUNCH
600ml/1 pint Brandy
600ml/1 pint Sherry
1 measure Maraschino
1 measure Orange Curacao
2.4 litres/4 pints Champagne
(or sparkling white wine)
1.2 litres/2 pints carbonated water
cracked ice
fruits to slice for decoration
Stir all the ingredients, except the ice, together in a punchbowl or large container. Surrond the bowl with cracked ice until chilled and then decorate with fruit. 18 to 20 large glasses.
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ROMAN PUNCH
5 cups caster sugar
juice of 3 oranges
juice of 10 lemons
1.2 litres/5 cups Champagne
1.2 litres/5 cups dark rum
1/2 measure orange bitters
grated rind of 1 orange
10 egg whites, beaten
ice
Dissolve the sugar in the fruit juices in a large punch bowl. Add the champagne, rum, orange bitters, orange rind and the egg whites. Add plenty of ice cubes and stir well. Keep the bowl packed with ice. Decorate with orange slices. 15 to 20 servings.
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CHAMPAGNE PUNCH
1.25 Cups caster sugar
2.25 litres/10 cups Champagne
1.2 litres/5 cups Sparkling mineral water
2 measures brandy
2 measures maraschino
2 measures Orange Curacao
Put the ingredients into a large punch bowl
containing plenty of ice cubes and stir until the sugar is dissolved. Add slices of fruits in season. 15 to 20 servings.
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FISH HOUSE PUNCH
1.25 cups caster sugar
juice of 6 lemons
1.25 cups brandy
2/3 cup peach brandy
2/3 cup dark rum
1.75 litres/7.5 cups sparkling mineral water
Dissolve the sugar in the lemon juice in a jug, then transfer to a large punch bowl containing plenty of ice. Add all of the remaining ingredients and stir gently. Decorate with lemon slices. 12 to 15 servings.
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FRUIT PUNCH
2 measures orange juice
2 measures grapefruit juice
2 measures pineapple juice
2 measures apple juice
few drops angostura bitters
ice
slices of various fruits to decorate
Mix all the liquids together and pour onto a highball half filled with ice. Add the fruit and drink with a straw.
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PLANTER'S PUNCH
1 measure dark rum
2 measures fresh orange juice
juice 1/2 lime
1 tbsp gomme syrup
dash of grenadine
crushed ice
cocktail cherry & slices of fruit
Shake together the liquid ingredients with the crushed ice. Strain into a medium-sized tumbler and finish with slices of fruit and a cherry or sprig of mint.
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BRANDY PUNCH
Juice of 15 Lemons
Juice of 4 Oranges
3 cups caster sugar
1 ¼ cups Orange Curacao
2 measures Grenadine
2.25 litres (10 Cups) Brandy
2.25 litres (10 cups) sparkling Mineral Water
Pour the fruit juices into a jug. Add the sugar and stir until dissolved. Place a large quantity of ice in a large punch bowl, add all the ingredients and stir well. Decorate with lemon and orange slices. 15 to 20 servings.
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CARDINAL PUNCH
2 ½ cups Caster sugar
2.25 litres (10 cups) sparkling Mineral Water
2.25 litres (10 cups) Claret
2 ½ cups Brandy
2 ½ cups Rum
2 ½ cups sparkling White Wine
2 measures Italian Vermouth
Dissolve the sugar in the mineral water, then pour into a large punch bowl containing a large quantity of ice. Add the remaining ingredients and stir gently. Keep the punch bowl packed with ice. 25 to 30 servings.
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Mint Julep - from 1918
1 quart water
1 cup orange juice
2 cups sugar
Juice 8 lemons
1 pint claret wine
11/2 cups boiling water
1 cup strawberry juice
12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.
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New Year's Champagne Punch
Ingredients:
2-1/4 cups and 1 tablespoon orange sherbet
4-1/2 cups fresh orange juice
5/8 (2 liter) bottle ginger ale, chilled
1-1/8 (750 milliliter) bottles champagne, chilled
Preparation:
1. Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled. 2. In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.
Serves: 20
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Mock Champagne Punch
3 qt. or 2 (46 oz.) cans unsweetened pineapple juice
juice of 8 lemons and 3 limes
2 c. sugar
4 qt. dry ginger ale
2 qt. sparkling soda
slices of fruit (to float in punch)
Pour ingredients over block of ice, stir and serve.
Your guests will insist there is champagne in this punch!
This amount will fill your punch bowl (depending on size)
2 or 3 times.
Kitchen Witch
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