Hot Fruit Punch Food

HOT FRUIT PUNCH

Steps:

• Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved., In a Dutch oven, combine the remaining water, juices and tea; heat through. Serve warm.

FRUIT PUNCH

Steps:

• Mix everything together except the Squirt and ice. Let sit for 30 minutes. Fill glasses with ice and fill 3/4 of the way with the punch. Add a splash of the Squirt just before serving.

HOT PUNCH (PONCHE)

Steps:

• In a large pot, place the guava, pineapple, crabapples, raisins, prunes, sugarcane, apples, cinnamon, sugar and 8 cups water. Bring the mixture to a boil, and then lower the heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

MEXICAN HOT CHRISTMAS FRUIT PUNCH

Steps:

• Place the crab apples in a pot with water and bring to a boil.Once it has boiled turn off heat and take off peel and pits.
• In another pot, preferably of Mexican clay pottery, pour the 6 litters of water and turn heat to high.
• Meanwhile peel and chunk the sugar cane.
• When the water has begun boiling put in the peeled and pitted crab apples and the chunked sugar cane and simmer for 45 minutes.
• Also chunk the golden delicious apples and the peeled guavas and add to the brew. Simmer for another 30 minutes.
• Add the sugar and on the next boil, add the.
• orange peel bits and the cinnamon, the prunes and the cloves. Simmer until cinnamon and cloves release their flavor and just before serving add rum to taste.
• Serve hot.
• Optional: You can add a couple of slices of drained canned peaches when serving.

FRUIT PUNCH

Steps:

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

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 SLUSHY

Steps:

• Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

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.

HOT FRUIT AND SAUSAGE

Steps:

• In a large cast-iron or other heavy skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.

BEST FRUIT PUNCH EVER

Steps:

• Mix together the pineapple juice and jello until slightly thick in the large bowl.
• Put the clear plastic wrap over the bowl then into the freezer. Leave it in the freezer overnight].
• Take the bowl and thaw it out until the consistency of a Slurpee. You may want to take a big spoon or something every once and awhile and smoosh it around.
• When it is shlush, add the Ginger Ale. You may have to wait until the foam dies down then add more.
• use a ladel to serve. that way you can get more ice (slush).