Sneaky Citrus Punch Food

CITRUS TROPICAL PUNCH

Steps:

• Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night.

SNEAKY' CITRUS PUNCH

Steps:

• In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum and orange liqueur. Serve with ice and garnish with the lemon slices.

SPARKLING CITRUS PUNCH

Steps:

• In a serving pitcher, combine the orange, grapefruit and lime juices. Add the sugar and stir until dissolved. Refrigerate until ready to serve. Stir in the seltzer water. Serve in glasses filled with ice and garnished with citrus slices, if desired.

KID'S CRANBERRY CITRUS PUNCH

Steps:

• Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving. Serve over ice.

WARM CITRUS PUNCH

Steps:

• In a large pot over medium high heat, dissolve sugar in 1 cup of grapefruit juice. Stir in remaining grapefruit juice, pineapple juice and cranberry juice. Bring to a simmer. Add in bitters and rum. Serve warm.

SNEAKY PEAT

Steps:

• At least 2 hours and up to 2 days before serving, make the batch.
• Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
• Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
• To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
• In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
• Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.