Orange Punch Food

ORANGE PARTY PUNCH

Steps:

• Prepare orange juice according to package directions; pour into a punch bowl. Stir in soda and pineapple juice. Top with scoops of sherbet. Serve immediately.

ORANGE DREAM PUNCH

Steps:

• Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

BRANDY AND BLOOD ORANGE PUNCH

Steps:

• In a 4-quart bowl, arrange 1 sliced blood orange in concentric circles. Add the blackberries and cover with the orange juice and lemon lime soda. Place in the freezer overnight.
• In a punch bowl, add the ice block, blood orange juice, lime juice, lemon juice, brandy, raspberry or blackberry liqueur and peach schnapps. Pour in the seltzer. Ladle into rocks glasses or stemless wine glasses and serve chilled.

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

BLOOD ORANGE PUNCH WITH SPICED RUM

Steps:

• Add the dark and white rum, blood orange juice, orgeat, lemon juice and salt to a large pitcher, stirring to combine. Pour over ice-filled rocks glasses and garnish each glass with a lemon peel.
• To serve: Add dry ice pellets to a large, shallow platter. Put the glasses on the platter, surrounding each glass with the dry ice but being careful not to touch the pellets with your hands. Carefully serve the drinks on the platter.

ORANGE PUNCH

Steps:

• Combine all ingredients.

BLOOD ORANGE VAMPIRE PUNCH

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.
• Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.
• Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.

WHISKEY & ORANGE PUNCH

Steps:

• Mix orange juice, lemonade and Southern Comfort together in a large punch bowl and let it sit for an hour or so.
• When ready to serve, add the chilled 7-Up.
• Garnish with orange slices and the frozen orange juice ring (this helps to keep the punch chilled - you could use frozen o.j. cubes instead).
• *Mom uses less when there are going to be kids around - they really like this stuff.

SPARKLING ORANGE PUNCH FOR BRUNCH

Steps:

• Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags.
• Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.
• Stir together chilled tea mixture and Champagne. Serve immediately.

LOW CALORIE SPARKLING ORANGE PUNCH BOWL

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in club soda.
• Pour into clear 2-1/2-quart glass punch bowl; cover. (For extra sparkling bubbles, refrigerate 15 minutes, then gently stir for 5 seconds.)
• Refrigerate 4 hours or until firm. Top with fruit just before serving. Store leftover dessert in refrigerator.

BLOOD-ORANGE RUM PUNCH

Steps:

• Stir together all ingredients in a pitcher and serve over ice.

ORANGE-MANGO PUNCH

Steps:

• Add water and ice cubes to soft drink mix in large plastic or glass pitcher or punch bowl; stir until mix is dissolved.
• Stir in nectar and juice.
• Serve immediately. Or, refrigerate until ready to serve.

HOT CRANBERRY-ORANGE PUNCH

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on LOW for 4-6 hours.
• Serve hot, straining out the spices.

CRYSTAL LIGHT LEMONADE-ORANGE PUNCH

Steps:

• Add water to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in remaining ingredients except ice cubes.
• Pour into punch bowl; stir in ice cubes.

BLOOD ORANGE PUNCH

Steps:

• Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.