Sun Kissed Citrus Punch Recipes

CITRUS PUNCH

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.

CITRUS SUNSHINE PUNCH

Steps:

• In a large container, combine concentrates and water. Chill. In a large pitcher or punch bowl, combine the ginger ale and chilled concentrate mixture; add ice cubes. Top with scoops of sherbet. Serve immediately.

SUN-KISSED CITRUS PUNCH

Steps:

• In a large non-metal pitcher or punch bowl, mix together lemonade, grapefruit, and pineapple concentrates with water.
• Just before serving, gently stir in club soda and ginger ale.
• Garnish with ice ring and fruit slices in punch bowl, if desired.

SNEAKY' CITRUS PUNCH

Steps:

• In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum and orange liqueur. Serve with ice and garnish with the lemon slices.

WARM CITRUS PUNCH

Steps:

• In a large pot over medium high heat, dissolve sugar in 1 cup of grapefruit juice. Stir in remaining grapefruit juice, pineapple juice and cranberry juice. Bring to a simmer. Add in bitters and rum. Serve warm.

CITRUS SUNSHINE PUNCH RECIPE - (4.6/5)

Steps:

• In a large container, combine concentrates and water. Chill. In a large pitcher or punch bowl, combine the ginger ale and chilled concentrate mixture; add ice cubes. Top with scoops of ice cream.

SAINT CHARLES MESA SUN-KISSED CHILI

Steps:

• Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
• Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
• Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
• Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
• Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
• Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
• Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
• Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
• Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
• Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
• Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

CITRUS PUNCH

Steps:

• In two large pitchers or a large punch bowl, combine the first six ingredients.
• Gently stir in soda.
• Serve immediately.

HOLIDAY CITRUS PUNCH

Steps:

• Set a fine-mesh sieve over a large pitcher or punch bowl; pour pear nectar and orange juice through sieve into pitcher. Before serving, stir in chilled club soda and, if desired, light rum. Pour into glasses over ice; garnish with orange slices.