THE EASIEST FRUITY PARTY PUNCH RECIPE
The party punch comes together in a matter of minutes!
Provided by Camille Beckstrand
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Using a large punch bowl (or other large bowl), mix together the fruit punch, ginger ale, and pineapple juice.
- Add scoops of sherbet into the punch bowl using an ice cream scoop.
- After just a couple of minutes, the sherbet will start to melt. Using a large spoon or whisk, mix until the sherbet is completely incorporated into the liquid.
- Add some ice and serve!
Nutrition Facts : Calories 93 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
SIX THINGS PUNCH
A great fruity punch made with orange juice, lemon juice, grape juice and canned fruit punch. It's carbonated with ginger ale and has blood red oranges floating an top.
Provided by Jana
Categories Non-Alcoholic Punch
Time 10m
Yield 24
Number Of Ingredients 7
Steps:
- In a large punch bowl, combine fruit punch, lemonade concentrate, orange juice concentrate and grape juice concentrate. Stir in the water, then the ginger ale. Float orange slices on top.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 25.4 mg, Sugar 20.1 g
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6 THINGS YOU SHOULD KNOW ABOUT THE WHISKEY SOUR
From liquor.com
Estimated Reading Time 4 mins
- Go Even-Steven on the Sour and Sweet. Everyone’s taste is different, but as an easy-to-remember rule of thumb, equal parts citrus and simple syrup will lead you to a perfectly solid version of the Whiskey Sour, every time.
- You Can Put Red Wine in It. A barspoon of red wine not only adds a glorious glow to your Whiskey Sour, it also provides it with a slightly altered moniker, aka the New York Sour, and more important adds to the drink’s balance.
- Bourbon Is Best. If you love rye whiskey in your sour, go for it. But there’s something about the softer, vanilla and caramel notes of bourbon that does the drink right.
- It Doesn’t Have to Have Egg White (but It’s Better with It) You can make a Whiskey Sour sans the protein, and no one will take you to task under the flag of imbibing blasphemy.
- It Responds Well to Riffs. Those elements of sweet, sour and silky create an eternal nest of newly hatched ideas, like Tim Wiggins’ use of falernum and grapefruit liqueur in his version at Retreat Gastropub and Yellowbelly in St. Louis.
- Punch Is Probably Its Poppa. If you think about it, a Whiskey Sour is really just a mini single-serve version of a traditional punch recipe: booze, citrus and sweetener, plus dilution.
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- Start With a Big Enough Bowl. If you don’t have a punch bowl, find the prettiest bowl in the cupboard and simply call it a "punch bowl." Done. Or – super-secret tip – hit a vintage shop or thrift store.
- Balance the Sweet and the Bitter. One common mishap with punches is accidentally creating a bowl of alcoholic sugar water. The first sip is awesome but by the end of the cup, you’re hungover.
- Big Ice Cubes Are Your Friends. The best way to keep your punch cool: ice. Duh. But the biggest punch secret is using one huge ice cube. A whole bowl of tiny ice cubes will melt faster than you can say “water trough,” but one huge block of ice will melt much more slowly and not dilute your drink.
- Use Fresh Garnish-y Stuff. In addition to a huge block of ice, think about pretty things to float in your punch. Our suggestions: slices of lemon or orange, lovely sliced strawberries or peaches, or whole fresh mint leaves.
- Don't Buy Ugly Cups. If you’re working hard to serve an appealing punch, don’t hide it in those big red plastic party cups that we all have some regrettable memories of.
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