Raspberry Citrus Punch Food

RASPBERRY LIME PUNCH

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

PINK LEMONADE MOSCATO PUNCH

Steps:

• Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
• When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.

CITRUS FRUIT PUNCH

Steps:

• Combine all the concentrates with the water, then stir in the syrup, before chilling.
• Pour into a large punch bowl & add ice, before SLOWLY pouring in the carbonated beverage, [& the curacao, if desired].
• Garnish with the sliced oranges, if desired.

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.

RASPBERRY LEMONADE PUNCH

Steps:

• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
• Stir in lemon-lime soda and crushed ice.
• Garnish each glass with a fresh raspberry.

RASPBERRY PUNCH

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

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.

MIXED BERRY PUNCH

Steps:

• In a large punch bowl, dump in frozen mixed berries.
• Add gingerale and stir into berries.
• Scoop entire container of raspberry sherbet on top.
• Serve and enjoy!

RASPBERRY-LEMONADE PUNCH

Steps:

• In a large pitcher or punch bowl, mix the ginger ale and lemonade mix. Before serving, stir in the raspberries and ice.

CRANBERRY RASPBERRY NON-ALCOHOLIC FRUIT PUNCH

Steps:

• Beforehand, chill the juice and the lemon-lime beverage separately.
• In a jug or container, mix the cranberry raspberry juice with the lemon, orange and any other fruit you would like to use. Add the Splenda and stir to mix.
• Put in the fridge for the flavours to blend.
• After about an hour, add the carbonated lemon-lime beverage to the jug, stir and serve chilled!