Festive Party Punches

Festive Party Punches
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There is something festive about a bowl of punch served in dainty glasses from an old fashioned punch bowl. Whether you are visiting with family on Christmas Eve, throwing a traditional New Year's Eve bash or gathering for a special birthday, try one of these festive punch recipes!

Try steeping 1/2 to 1 tsp. of rosemary leaves for 5 minutes in hot fruit juice. Cool the mixture and add to your punch recipes.

Old Fashioned Fruit Punch

This is from the Rumford Complete Cook Book-1931

2 pounds sugar
2 quarts water
2 quarts mineral water
1 large pineapple, shredded
Juice of 6 oranges and 4 lemons
2 cups sliced strawberries
3 sliced bananas
1 cup raspberry or other fruit syrup
Cracked ice

Boil the sugar with one pint of the water to form a syrup; add the remaining water, mineral water, fruit and ice. Served very cold.

Strawberry Punch

3 cups boiling water
1 small package strawberry gelatin
1 package (10 ounces) frozen, sugared strawberries
1 can frozen lemonade
1 liter gingerale
1/4 cup sugar

Mix gelatin and water, add thawed strawberries, lemonade and sugar. Before serving add the gingerale.

Banana Fruit Punch

5 Bananas
46 ounce can pineapple juice
12 ounce can frozen orange juice
4 tablespoons Real Lemon concentrate
4 cups sugar
6 cups water
2 liter bottle of lemon lime soda

Process bananas in blender until pureed. Mix with other ingredients, except for soda. At this point you can freeze the punch in a container, and break up in a punch bowl one hour before serving, adding the lemon lime soda at this time.

Citrus Punch with Sherbert

1 large can pineapple juice, chilled
1 large can grapefruit juice, chilled
2 liter bottle lemon lime soda
Lime or lemon and orange sherbert

Mix beverages together and place small scoops of sherbert on top. This makes 1 punch bowl.

Tropical Kiwi Punch

12 ounce can Pina Colada Mix
2 kiwi, peeled and sliced
1 banana, sliced
Vanilla ice cream
2 12 ounce cans cold gingerale

In a blender combine the Pina Colada Mix, kiwi and banana. Mix until smooth. Freeze the mixture for one hour. Pour 1/4 cup of this mixture into 8 glasses, dividing evenly. Top each with a scoop of ice cream. Add the chilled gingerale to each glass to fill. Top with a slice of kiwi if desired. Serve immediately.

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About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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