Apricot Nectar Punch Recipes

MOM'S APRICOT NECTAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch cake pan.
• Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
• Cool cake completely.
• Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
• Spread frosting on cooled cake and sprinkle with lemon zest to serve.

APRICOT MIST PUNCH

Steps:

• Combine Apricot nector, pineapple juice, and concentrate in punch bowl.
• Stir in ginger ale.
• Add ice ring with lime slices etc.

APRICOT NECTAR PUNCH

Steps:

• Combine the apricot nectar, thawed orange juice, water and lemon juice in a large bowl.
• Stir until well blended.
• Add the pureed apricots and blend well.
• Immediately before serving, slowly stir in the ginger ale.

APRICOT MIST PUNCH

Steps:

• Pour nectar, pineapple juice and limeade concentrate into a large punch bowl. Pour ginger ale down side of punch bowl. Stir gently to mix. Add ice.

ORANGE-APRICOT MIMOSA PUNCH

Steps:

• In a punch bowl, combine liqueur and sugar until sugar is dissolved. Stir in orange-tangerine juice, apricot nectar and orange juice concentrate. Just before serving, stir in soda and champagne. Top with orange slices.

SPICED AMBROSIA PUNCH

Steps:

• In a 3- or 4-qt. slow cooker, combine first seven ingredients. Place cinnamon sticks, ginger, orange zest and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to slow cooker., Cook, covered, on low until flavors are blended, 3-4 hours. Discard spice bag. Serve warm. If desired, garnish with orange slices and lemon zest strips.

SPICY APRICOT SANGRIA

Steps:

• Place the cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., Place the apricot nectar, water, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from the heat; cover and steep for 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3 hours. Discard spice bag., Just before serving, add the ginger beer, fruits and, if desired, mint leaves.

AILEEN'S PUNCH

Steps:

• In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.