Berry Strawberry Punch Recipes

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STRAWBERRY PUNCH



Strawberry Punch image

Strawberry beverages are traditionally enjoyed for Juneteenth. For us, this normally meant a commercially-produced strawberry soda that we purchased at the grocery store. But June is also the peak of strawberry season for much of the country, and this recipe uses fresh strawberries for a vibrant berry flavor that is unmatched by a store-bought soda. Boil the strawberries with water and sugar to create a strawberry syrup. From there, the options are limitless. You can add sparkling water to the strawberry syrup for a gourmet-take on strawberry soda. You can top a glass of champagne with the strawberry syrup for a summery bellini-type beverage. Or, you can jazz things up with this recipe and use pineapple juice, orange juice, rum and sparkling wine for the ultimate strawberry punch.

Provided by Vallery Lomas

Categories     beverage

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound fresh strawberries, hulled and quartered
1/2 cup granulated sugar
1 1/4 cups strawberry syrup
1 1/2 cups 100 percent pineapple juice
1 cup orange juice
1/2 cup orange liqueur
1/2 cup dark rum
1 1/2 cups dry sparkling white wine or sparkling water
Fresh strawberries, for garnish

Steps:

  • For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
  • For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
  • When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.

STRAWBERRY PARTY PUNCH



Strawberry Party Punch image

After a spicy snack, cool your palate with this festive and fruity punch. Let guests help themselves at the punch bowl, or serve it by the glass with pretty fruit garnishes.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Time 15m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 5

6 cups fresh or frozen unsweetened strawberries, thawed
3/4 cup thawed limeade concentrate
1 can (6 ounces) unsweetened pineapple juice
4 cups chilled lemon-lime soda
Ice cubes, optional

Steps:

  • Place strawberries in a food processor; cover and process until smooth. Stir in limeade concentrate and pineapple juice. Chill until serving., Transfer to a punch bowl. Just before serving, stir in soda. Serve over ice if desired.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON-STRAWBERRY PUNCH



Lemon-Strawberry Punch image

3 ingredients and 3 steps is all you need to make lemon and strawberry punch - ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 32

Number Of Ingredients 3

3 cans (6 oz each) frozen lemonade concentrate, thawed
1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*
1 bottle (1 liter) ginger ale

Steps:

  • In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.
  • Pour lemonade into punch bowl. Stir in strawberries.
  • Just before serving, add ginger ale and ice; gently stir.

Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 12 g, TransFat 0 g

BERRY STRAWBERRY PUNCH



Berry Strawberry Punch image

Make and share this Berry Strawberry Punch recipe from Food.com.

Provided by Engrossed

Categories     Punch Beverage

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 (1/4 ounce) package unsweetened strawberry Kool-Aid
3/4 cup Splenda granular
3 cups pineapple juice
1/2 cup fresh lemon juice
7 cups water
2 cups fresh strawberries, sliced

Steps:

  • Stir together all ingredients.
  • Cover and chill.
  • Serve over ice.

BERRY RUM PUNCH



Berry Rum Punch image

Provided by Aria Kagan

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 8

1/2 cup mixed berries, such as strawberries, blueberries, and raspberries
1 ounce (2 tablespoons) coconut rum
1 ounce (2 tablespoons) light rum
1 ounce (2 tablespoons) simple syrup
1 ounce (2 tablespoons) fresh lime juice
Ice, as needed
Soda water
1 slice strawberry for garnish

Steps:

  • Blend the mixed fruit, coconut rum, light rum, simple syrup, and lime juice in a large shaker with ice. Shake vigorously and pour over a glass full of ice. Top with a splash of soda water and garnish with strawberry slice.

FAVORITE BERRY PUNCH



Favorite Berry Punch image

A friend from church shared this zingy strawberry-infused punch recipe. It's great for bridal showers, anniversary parties and holiday gatherings. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 10m

Yield 22 servings (about 4 quarts).

Number Of Ingredients 5

1 container (16 ounces) frozen sweetened sliced strawberries, thawed
2 bottles (1 liter each) club soda, chilled
1 bottle (1 liter) ginger ale, chilled
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen cranberry juice concentrate, thawed

Steps:

  • Place strawberries in a blender; cover and process until pureed. Pour into a punch bowl; stir in remaining ingredients.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY PUNCH



Strawberry Punch image

Make and share this Strawberry Punch recipe from Food.com.

Provided by Kim D.

Categories     Punch Beverage

Time 10m

Yield 1 gallon

Number Of Ingredients 4

1 (10 ounce) package frozen strawberries
1 (6 ounce) can frozen lemonade
1 (8 ounce) can crushed pineapple
3 quarts ginger ale, chilled

Steps:

  • Blend the first three ingredients in a blender.
  • Pour into a punch bowl.
  • Add Ginger Ale just before serving.

Nutrition Facts : Calories 1555.9, Fat 0.8, SaturatedFat 0.1, Sodium 220.1, Carbohydrate 402.9, Fiber 8.1, Sugar 381.3, Protein 2.7

STRAWBERRY SUMAC CAKE



Strawberry Sumac Cake image

In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.

Provided by Nicole Taylor

Categories     cakes, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup chopped hulled strawberries (1-inch pieces), plus 1 cup strawberries, halved
1 teaspoon ground sumac
1 teaspoon granulated sugar
½ teaspoon almond extract
1 cup/240 milliliters plus 1 tablespoon olive oil
2 cups/256 grams all-purpose flour
1 cup/152 grams stone-ground yellow cornmeal
½ teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon baking soda
½ teaspoon baking powder
3 large eggs
1 cup/200 grams plus 2 tablespoons/25 grams granulated sugar
½ cup/120 milliliters half-and-half
¼ teaspoon ground sumac

Steps:

  • Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
  • Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
  • In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
  • Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
  • Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
  • In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
  • Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).

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