Fruit Spritzer Punch Recipes

FRUIT SPRITZERS

Steps:

• Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat; let cool slightly.
• Puree fruit, syrup, lemon juice, and salt in a blender. Pour through a fine sieve into a bowl. Refrigerate until cold, at least 30 minutes (up to 2 days).
• To serve, fill 8 medium glasses with ice; pour 1/2 cup puree into each glass, and top off with sparkling water. Stir to combine. Serve immediately.

STRAWBERRY SPRITZER PUNCH

Steps:

• In blender, place 1/2 cup of the grape juice, 1 can lemonade and 1 bag strawberries. Cover; blend on high speed until smooth. Pour into 4-quart nonmetal container; repeat. Stir in remaining grape juice.
• Cover; freeze at least 4 hours, stirring occasionally. Remove container from freezer 30 minutes before serving. Just before serving, stir in carbonated beverage. Garnish as desired.

FRESH FRUIT SPRITZERS

Steps:

• In a large pitcher combine all of the ingredients and mix with a wooden spoon. Fill tall glasses with ice and fill with Spritzers.

FRUIT PUNCH

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

CITRUS SPRITZERS

Steps:

• In large pitcher, mix cold water, orange juice concentrate, grapefruit juice concentrate and sparkling water.
• Serve spritzers over ice. Garnish each serving with orange slice and mint leaf.

FRUIT SPRITZER PUNCH

Steps:

• Combine ingredients in a punch bowl.
• Makes 27 (4 oz.) servings.

FRESH FRUIT PUNCH

Steps:

• Combine the sugar and water in a saucepan. Bring to a boil and simmer, stirring occasionally, until the syrup is clear. Set aside to cool.
• Combine the syrup, wine, and sparkling water and stir well. Add the remaining fruit and serve cold.

FRUIT PUNCH WITH FROZEN RING

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.

RAINBOW SPRITZER

Steps:

• In 4 tall glasses, layer blueberries, kiwi, pineapple and strawberries. In a 2-cup glass measure or small pitcher, mix remaining ingredients; pour over fruit. Serve immediately.

TROPICAL PUNCH SPRITZER

Steps:

• Add water to drink mix in 1-1/2-quart pitcher; stir until drink mix is completely dissolved. Stir in orange juice.
• Refrigerate several hours or until chilled.
• Pour into punch bowl when ready to serve. Stir in carbonated beverage. Serve over ice cubes, if desired.

FIZZY FRUIT PUNCH

Steps:

• In a pitcher, toss cherries and orange slices with sugar. Stir in orange and cherry juices, cover, and refrigerate, stirring once, at least 1 hour and up to 12 hours. When ready to serve, fill pitcher halfway with ice and stir in seltzer.
• Serve in glasses over ice; garnish with more cherries and orange slices. (Or pour fruit-juice mixture into glasses over ice and top with seltzer, then garnish with more cherries and orange slices.)

FRUIT PUNCH

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.