Coconut Water And White Cranberry Punch Recipes

TROPICAL RUM PUNCH

Steps:

• Place pineapples and oranges in a 1.5-2 gallon drink dispenser. Pour mango cranberry juice and peach schnapps over the fruit and gently stir.
• In a separate pitcher, mix the white cranberry juice, orange juice and coconut rum together.
• Chill both containers in refrigerator until ready to serve.
• Before serving, fill the larger drink dispenser with ice. Pour the second layer from the smaller pitcher slowly and directly on top of the ice.
• Gently add some chopped pineapples and a few sliced strawberries in the center.
• Very gently, place sliced limes and the rest of the strawberries around the edges of the container with a large spoon or fork.

SPARKLING CRANBERRY PUNCH

Steps:

• In a large container, combine the cranberry juice cocktail, the sparkling water and the thawed pink lemonade concentrated. Stir and serve.

SPARKLING NONALCOHOLIC CRANBERRY PUNCH

Steps:

• Gather the ingredients.
• In a large punch bowl, combine the cranberry juice and lemonade concentrate.
• Stir in sparkling water.
• Serve immediately and garnish with citrus or seasonal fruits to taste, if using.

COCONUT WATER AND WHITE CRANBERRY PUNCH

Steps:

• Combine coconut water, lychee and cranberry juices, ginger ale, and lemonand lime slices in a large pitcher. Refrigerate until very cold, about 2 hours. Divide among ice-filled glasses, and serve immediately.

CHRISTMAS CRANBERRY PUNCH

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened. Remove from heat; cool slightly. Transfer to a blender; process until smooth. If desired, strain through a fine-mesh strainer. Pour into a 6-cup ring mold. Freeze until solid., Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold. Place ice ring in punch bowl. Gently stir in ginger ale, cold water, pineapple juice and lemon juice. If desired, serve with mint leaves and additional cranberries.

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

CRANBERRY CHERRY PUNCH

Steps:

• Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze. , In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.