Maypole Punch Recipes

MAPLE BRANDY PUNCH

Steps:

• Place syrup in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and set aside to cool., Combine the brandy, Cognac, rum, lemon juice and bitters in a punch bowl; stir in maple reduction. Add the carbonated water. Serve over ice with apple slices and lemon twists.

MAYPOLE PUNCH

Steps:

• Special equipment: small flower shaped cookie cutter
• Arrange a double-layer of peaches, whole strawberries, and mint leaves in the bottom of a bundt pan. Add enough pineapple juice to cover the fruit. Freeze for at least 2 hours, or until set.
• In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly
• With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers in the punch along with the frozen cranberries.
• To serve, remove bundt pan from freezer and invert over the center of the punch bowl. Ladle into glasses. For adults, top punch with sparkling wine.
• Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds