Strawberry Lemonade Moscato Punch Cocktail Food

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.

STRAWBERRY LEMONADE MOSCATO PUNCH COCKTAIL RECIPE

Steps:

• Slice strawberries until you have approximately 1 cup diced. Place the diced strawberries into a blender.
• Add 1 container of frozen lemonade concentrate to the blender with the diced strawberries.
• Blend on high until the concentrate and strawberries are combined well.
• Strain the strawberry lemonade mixture through a strainer, and into a punch bowl or other large container.
• Pour a 2 liter of lemon lime soda into the punch bowl. Scoop off any foam that may be left at the top of the punch at this time.
• Add a 750 mL. bottle of moscato wine to the mixture in the punch bowl.
• Slice some strawberries and add them to the punch.
• Place some ice cubes into the punch bowl.
• Slice some lemons and put them in the punch.
• Serve the punch chilled with slices of strawberries or a wedge of lemon.