Strawberry Blush Punch Food

STRAWBERRY PUNCH

Steps:

• Add lemonade concentrate, strawberries, and sugar to an electric blender container.
• Cover and blend until smooth.
• Pour ingredients into a punch bowl; add tea and stir to mix.
• Pour in ginger ale and ice cubes if desired; I usually put ice in the individual cups and then ladle the punch into the individual cups.
• Need to serve the punch immediately after adding the ginger ale.

CLASSIC CLEAR PUNCH

Steps:

• Pour everything into a punch bowl and serve.
• There are two other variations of white cranberry juice- one with strawberry, one with peach- these both add a lovely blush of color to your punch!

STRAWBERRY SPLASH PUNCH

Steps:

• In blender container, combine 1 1/2 cups strawberries and lemon juice; cover and blend until smooth.
• Add sweetened condensed milk; cover and blend. Pour into large pitcher. Gradually stir in carbonated beverage. Add ice. Garnish each serving with whole strawberry (optional).

STRAWBERRY PUNCH

Steps:

• For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
• For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
• When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.

STRAWBERRY PUNCH (ERDBEERBOWLE)

Steps:

• Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.