Red Punch Recipes

RED SLUSH PUNCH

Steps:

• In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

RED WINE PUNCH

Steps:

• Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liqueur and the juice of 2 lemons in a large pitcher and refrigerate at least 2 hours or overnight. Serve over ice and garnish with raspberries and orange slices.

DRAGON'S BLOOD PUNCH (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in a large punch bowl or pot. Add ice and stir.
• For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
• Ladle into serving glasses.

RED CREAM SODA PUNCH

Steps:

• In a large punch bowl or several pitchers, combine the water, concentrates and sugar; stir until sugar is dissolved. Refrigerate for 2 hours or until chilled. Just before serving, stir in the cream soda.

SPARKLING RED PARTY PUNCH

Steps:

• In a large [punch bowl|http://www.amazon.com/gp/product/B001C1LI7U/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001C1LI7U&linkCode=as2&tag=myrecmag-20&linkId=ZLSVO5AHBKGWNN7M" target="_blank], mix together the fruit punch concentrate and orange juice concentrate together.
• Slowly pour in the Cherry 7Up and water, mix until completely incorporated.
• Add the orange slices (they will float to the top of the punch) and ice cubes. Serve immediately.

RED PUNCH IN A RUSH

Steps:

• Pour the Hawaiian Punch into a punch bowl.
• Add the chilled soda by pouring it down the side, slowly.
• Add ice and serve.

RED WINE PUNCH

Steps:

• Mix the first 3 ingredients together, using equal amounts of each.
• Put in the fridge to chill.
• If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
• If using ice ring put it in the punch bowl.
• Pour punch into bowl.
• Squeeze half the lime over top of the punch.
• May slice and float lime slices in bowl if desired.

EDOUARDO JORDAN'S JUNETEENTH RED PUNCH

Steps:

• Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
• Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
• Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
• When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.