Picnic Punch Recipes

PICNIC FRUIT PUNCH

Steps:

• In a large container, combine juices; refrigerate. Just before serving, transfer to a punch bowl; stir in ginger ale and orange slices.

MAY POLE 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.

PICNIC PUNCH

Steps:

• Combine the juices in a large container.
• Refrigerate.
• Just before serving, stir in the ginger ale and orange slices.

PICNIC TEA PUNCH

Steps:

• Bring 4 cups water to a boil in medium saucepan.
• Remove from heat.
• Add tea bag and cinnamon stick, and let stand for 5 minutes.
• Remove tea bag.
• Add sugar and stir until dissolved.
• Stir in orange juice and lemonade concentrates.
• Pour mixture into pitcher, and add remaining 4 cups water.
• Serve over ice and garnish with lemon slices and mint sprigs if desired.