Palm Springs Punch Recipes

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PARADISE PUNCH



Paradise Punch image

Provided by Sandra Lee

Categories     beverage

Time 5m

Yield 6 servings

Number Of Ingredients 7

1/2 cup tequila blanco
1/2 cup vodka
1/2 cup rum
1/2 cup gin
2 cups cranberry juice
2 cups pineapple juice
Pineapple wedges, for garnish

Steps:

  • In a large pitcher, combine all ingredients and stir. Serve chilled in iced tea glasses with a wedge of pineapple for a garnish.

STRAWBERRY CHAMPAGNE PUNCH



Strawberry Champagne Punch image

Provided by Sandra Lee

Categories     beverage

Time 4m

Yield 4 to 6 servings

Number Of Ingredients 3

1 (12-ounce) can strawberry juice
1 bottle Champagne
Whole strawberries

Steps:

  • In a medium pitcher, combine 3 parts champagne to 1 part strawberry juice. Stir together well. Pour into punch bowl and stir in whole strawberries to suit. Ladle into glasses and serve. As an alternative, try substituting mango juice for the strawberry juice.

PALM SPRINGS PUNCH



Palm Springs Punch image

Make and share this Palm Springs Punch recipe from Food.com.

Provided by Mareesme

Categories     Punch Beverage

Time 2m

Yield 6 serving(s)

Number Of Ingredients 5

1 (11 ounce) can pineapple juice
1 liter ginger ale
1 cup Bourbon
2 (15 ounce) cans fruit cocktail
ice cube

Steps:

  • .Combine all in a 2-quart pitcher.
  • Refrigerate for 30 minutes for flavors to meld.
  • Serve in glasses with ice cubes.

Nutrition Facts : Calories 275.6, Fat 0.2, Sodium 21.7, Carbohydrate 42.8, Fiber 1.5, Sugar 39.7, Protein 0.8

PALM SPRINGS PARSLEY PUNCH



Palm Springs Parsley Punch image

This is a unique take on the classic white lady cocktail. It's the perfect summers eve cocktail when the grill is fired up.

Provided by Tom Pizzica

Categories     beverage

Time 45m

Yield 2 servings

Number Of Ingredients 7

1 1/2 cups granulated sugar
2 cups water
1 small bunch fresh parsley sprigs
1/4 cup vodka
1/4 cup gin
Juice of 1 lemon
Ice cubes, for serving

Steps:

  • Bring the sugar and water to a boil in a small saucepan over high heat and simmer until reduced by 1/4. Add the parsley and let steep for at least 30 minutes, then strain and refrigerate the syrup until ready to use.
  • To make the cocktail, pour 1/2 cup parsley syrup with the vodka, gin, lemon juice in a shaker with ice. Shake vigorously. Strain the cocktail into pint glasses filled to the brim with ice cubes.

KID'S CRANBERRY CITRUS PUNCH



Kid's Cranberry Citrus Punch image

Provided by Sandra Lee

Time 5m

Yield about 2 quarts

Number Of Ingredients 3

1 (12-ounce) can frozen cranberry concentrate
31/2 cups fresh orange juice
1 liter lemon-lime soda

Steps:

  • Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving. Serve over ice.

MAY POLE PUNCH



May Pole Punch image

Provided by Sandra Lee

Categories     beverage

Time 2h10m

Yield 12 servings

Number Of Ingredients 11

1 cup frozen peach slices
1 cup frozen whole strawberries
1/4 cup fresh mint leaves
1 (16-ounce) can pineapple juice, divided
1/2 cup frozen orange juice concentrate
2 cups frozen sliced strawberries, thawed
2 (11.5-ounce) cans peach nectar (recommended: Kern's)
4 cups lemon-lime soda
Cantaloupe, honeydew and/or watermelon slices, for garnish
Frozen cranberries or raspberries, for garnish
Extra-dry sparkling wine, optional

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.

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