Coconut Water And White Cranberry Punch Recipes

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

FRESH CRANBERRY PUNCH

Steps:

• In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.

CRANBERRY CHERRY PUNCH

Steps:

• Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze. , In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.

HOT CRANBERRY CITRUS PUNCH

Steps:

• In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving.

PINK GRAPEFRUIT-WHITE CRANBERRY SPARKLING PUNCH

Steps:

• In a small saucepan, bring sugar, grapefruit zest, bay leaves, and 1/2 cup water to a boil, stirring until sugar has dissolved. Let cool completely, about 1 hour. Strain, discarding solids, and refrigerate in an airtight container until cold, at least 1 hour and up to 1 week.
• In a punch bowl or large pitcher, stir together syrup, grapefruit juice, vodka, Cointreau, and cranberry juice. If not serving right away, cover and refrigerate up to 1 day.
• Add ice, top with prosecco and club soda, and garnish with bay leaves and kumquats. Serve immediately.

WHITE HOLIDAY PUNCH

Steps:

• Mix sugar and water in a saucepan.
• Stir constantly over medium heat until sugar is dissolved.
• Remove from heat, add evaporated milk and almond extract and let cool.
• Chill until serving time.
• Combine milk mixture and lemon-lime drink in punch bowl just before serving.
• Add and stir ice cream, to break ice cream up into small pieces.

SPARKLING WHITE CRANBERRY PUNCH RECIPE

Steps:

• Combine. Makes 12 cups. **Double. Use 1 bottle of cranberry juice and 2 bottles of club soda.

CRANBERRY PUNCH

Steps:

• Mix orange juice, lemonade, cranberry juice and water.
• Chill.
• Just before serving, add 7-up.

LIGHT CRANBERRY-COCONUT REFRESHER

Steps:

• Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher.
• Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.