Easter Punch Recipes

EASTER PUNCH

Easter Punch image

Provided by Geoffrey Zakarian

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

25 ounces gin, such as Plymouth
20 ounces Acacia Honey Syrup, recipe follows
15 ounces freshly squeezed lime juice
10 ounces velvet falernum
10 ounces freshly squeezed grapefruit juice
1 teaspoon ground nutmeg
Rock candy sticks, for garnish
2 cups acacia honey

Steps:

Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl.
Fill a teapot with ice and then add some of the punch; stir in the teapot for 15 seconds. Pour into teacups and serve with rock candy sticks. Repeat with the remaining punch.
Combine the honey and 2 cups water in a small saucepan and bring just to a simmer, stirring, until the honey dissolves. Remove from the heat and let cool completely. Refrigerate, covered, up to 2 weeks.

EASTER BRUNCH PUNCH RECIPE - (4.4/5)

Easter Brunch Punch Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 7

Ingredients

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (12-ounce) can frozen lemonade concentrate, thawed
3 cups pineapple juice
2 cups peach nectar
1 (1-liter) bottle ginger ale
5 cups ice cubes
Orange, lemon, and pineapple slices for garnish

Steps:

In a large punch bowl, combine orange juice and lemonade concentrates, pineapple juice and peach nectar; stir until well combined. Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top, and serve immediately. If you prefer an alcoholic version, substitute 1 (750-ml) bottle of champagne for the ginger ale.

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