Boozy Pink Lemonade Punch Recipes

HAWAIIAN PUNCH PINK LEMONADE

Steps:

• Combine the frozen lemonade concentrates, Hawaiian Punch, Ginger Ale and Pineapple Juice in a punch bowl or large drink dispenser.
• Add ice if wanted and top with lemon slices!

BOOZY PINK LEMONADE

Steps:

• Add the water, vodka, lemon juice, cranberry juice and agave to a pitcher and stir to combine. Fill 6 tall glasses with ice and top with the boozy lemonade. Garnish each drink with a lemon wheel.

PINK LEMONADE MOSCATO PUNCH

Steps:

• Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
• When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.

BOOZY PINK LEMONADE PUNCH

Steps:

• In a large pitcher, combine the lemonade mix, vodka and club soda.
• Stir until the mix is dissolved.
• Fill your glasses with ice and pour the lemonade into each glass.
• Add one tablespoon of grenadine to each glass.

BOOZY BUBBLY SHERBET PUNCH RECIPE BY TASTY

Steps:

• Using cupcake liners in a muffin tin, fill each with four to five raspberries.
• Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
• In a large pitcher, mix together the juice concentrates, raspberries, and vodka.
• Just before serving, mix in the ginger ale.
• Remove a sherbet scoop from the cupcake liner and place in a large mug.
• Fill halfway with punch.
• Finish with champagne. Garnish with fresh mint.
• Enjoy!