Summery Citrus Ginger And Raspberry Punch Recipes

RACHEL'S RASPBERRY PUNCH

Steps:

• In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.

GINGERED CITRUS PUNCH

Steps:

• In a small bowl, combine 3 cups water and 3/4 cup lemonade concentrate. Pour into a 5-cup ring mold. Freeze for 2-3 hours or until slushy. Arrange cranberries in slush mixture; push cranberries to bottom of mold. Freeze until solid., In a 5-qt. punch bowl, combine the grapefruit concentrate and remaining water and lemonade concentrate. Refrigerate until chilled., Just before serving, stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place ice ring, fruit side up, in punch bowl.

RASPBERRY CITRUS PUNCH

Steps:

• Force raspberries through a sieve to remove seeds.
• Combine sugar and water in saucepan.
• Bring to a boil and boil until sugar is dissolved to make a simple syrup.
• Combine orange juice, raspberries, pineapple juice, grapefruit juice, and simple syrup.
• Chill.
• When ready to serve, add soda water and ginger ale.

SUMMER CITRUS PUNCH

Steps:

• Combine first four ingredients in punch bowl.
• Stir until sugar dissolves.
• Add 50 ice cubes, orange slices, lemon slices and berries and stir gently to combine.
• Fill glasses with ice.
• Ladle punch into glasses and serve.

SUMMERTIME STRAWBERRY PUNCH

Steps:

• In a food processor combine lemonade concentrate, strawberries and sugar. Cover and process until smooth. Transfer to a large pitcher or punch bowl; stir in tea. Add the ginger ale and ice cubes. Serve immediately.

CRANBERRY CITRUS PARTY PUNCH RECIPE

Steps:

• Pour ginger ale and juices into a 2 gallon drink dispenser or punch bowl.
• Put cranberries, orange slices, lemon slices and lime slices on top.
• Refrigerate until served.

SUMMERY CITRUS, GINGER, AND RASPBERRY PUNCH

Steps:

• In a 1-quart saucepan combine the sugar, water and ginger. Set over medium heat and cook, stirring occasionally until the sugar has dissolved, about 15 minutes. Allow the syrup to cool completely, then strain through a fine mesh sieve. Discard solids and refrigerate until ready to use. Put the raspberries in a food processor and process until pureed. Strain the raspberry puree through a fine-mesh strainer into a clean bowl and set aside until ready to use. Discard seeds. In a 3 quart pitcher or punch bowl, combine the orange, lemon and lime juices, gin, and seltzer with the raspberry puree and the syrup. Stir to combine and serve over ice in cups.