Snow Punch Recipes

SNOWMAN PUNCH

Steps:

• Chill a baking sheet in the freezer for 20 minutes. Scoop the vanilla ice cream into the roundest balls you can make with an ice cream scoop and place on the chilled baking sheet. Scoop one ball of vanilla into a ball twice the size of the others. Scoop the orange sherbet into a ball half the size of the medium vanilla balls, leaving a bit of a ruffle around the bottom (this will become the snowman's hat). Reserve the remaining sherbet for another use. Freeze the balls until solid, about 1 hour, or until ready to serve. Chill a large punch bowl in the freezer until it is very cold, about 30 minutes.
• Reserve 1 medium vanilla ice cream ball and pile the rest of the medium balls in the middle of the punch bowl.
• To make the snowman, center the large vanilla ball on top of the snowball pile. Insert 5 chocolate chips in a line down one side of the large ball for buttons (press the pointy tops of the chips into the ball). Top the large ball with the reserved medium ball for the head and press in the 2 remaining chocolate chips for eyes. Add a jelly bean half for a nose. Wrap the candy belt around the neck for a scarf. Top with the orange sherbet ball for a hat. Add the mini marshmallow at the top for a pom-pom. You can assemble the snowman ahead of time and hold the punch bowl in the freezer up to 2 hours if you aren't immediately able to serve.
• Add the liquids in this order: Gin, orange liqueur, sparkling wine and seltzer. Sprinkle with the confectioners' sugar for snow. Serve the punch in coupe cocktail glasses (see Cook's Note), scooping an ice cream ball and some punch into each.

CHRISTMAS SNOW PUNCH

Steps:

• In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream.
• Stir until well blended and chill.
• From: Spartan Holiday Cookbook Robin

NAPA VALLEY WINTER PUNCH

Steps:

• Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin. Transfer to spice grinder. Add allspice; blend to coarse powder. Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
• Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned. Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
• Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punch bowl.