Fizzy Ginger Cranberry Punch Food

CRANBERRY GIN FIZZ

Steps:

• Combine the gin, cranberry juice and orange juice in a pitcher and stir.
• When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel.

BLUEBERRY-GINGER FIZZ

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.

FIZZY GINGER-CRANBERRY PUNCH

Steps:

• In 1-quart saucepan, heat 1/2 cup sugar, water and chopped gingerroot over high heat to boiling. Boil 1 minute to dissolve sugar. Remove from heat. Cool completely, about 20 minutes. Strain out ginger pieces. Pour Ginger Syrup into glass jar.
• In food processor, place Sugar for Rim ingredients. Process with on-and-off pulses until combined. Spread in shallow dish.
• In carafe or pitcher, place all Punch ingredients except ice and orange slices, adding gin and ginger syrup to taste; stir to combine.
• To serve, dip each drinking glass rim into water or wipe with orange wedge; dip into sugar for rim to coat. Fill glasses with ice; pour punch into glasses. Garnish each with orange peel.

FIZZY CRANBERRY-LEMONADE PUNCH

Steps:

• In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
• Then, stir in seltzer, and ice cubes if you like.
• Garnish with orange pieces.
• Serve immediately.
• OR.
• You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.