Vanilla Lavender Wine Punch Food

PURPLE PEOPLE EATER PUNCH

Steps:

• Pour grape juice into a 6-qt. punch bowl; add food coloring. Slowly pour in club soda. Gently spoon ice cream into the punch and whisk to swirl. Serve immediately.

RED WINE PUNCH

Steps:

• Mix the first 3 ingredients together, using equal amounts of each.
• Put in the fridge to chill.
• If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
• If using ice ring put it in the punch bowl.
• Pour punch into bowl.
• Squeeze half the lime over top of the punch.
• May slice and float lime slices in bowl if desired.

LAVENDER PUNCH

Steps:

• Base for punch may be done up day ahead and stored in container in refrigerator overnight.
• In saucepan combine water, cinnamon, cloves, and bring to a boil.
• Remove from heat and allow to stand for 5 minutes.
• Chill.
• Strain out spices.
• Combine grape and lime juices and mix well.
• Just before serving, pour over ice block in a punch bowl.
• Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl.
• ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid.
• You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl.
• I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great.
• Partly freeze 1/2 the container with water or ginger ale.
• Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc).
• Fill container with water or ginger ale.
• Freeze until solid.

LAVENDER LEMONADE

Steps:

• Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in honey and lavender.
• Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
• In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.
• Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those brunches! Serve over ice.
• Enjoy!

VANILLA LAVENDER WINE PUNCH

Steps:

• In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
• Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
• Pour the wine over ice in a punch bowl.
• Add the Cava, and strawberries, stir, and serve over ice.
• Easy Lavender sugar:.
• 4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.

LEMON STRAWBERRY PUNCH

Steps:

• Prepare lemonade according to directions on can.
• Blend in mashed strawberries and soda. Serve over crushed ice.

ORANGEAD/SUNRISE COOLER/SPARKLING WINE PUNCH

Steps:

• Orangead.
• In a large chilled pitcher, combine the orange and apple juice then add the soda.
• Fill glasses with ice and garnish with orange slices.
• Sunrise Cooler.
• Puree frozen strawberries in the blender.
• Mix the pureed strawberries with the orange juice and pour into bowl.
• Freeze until just firm.
• (slushy).
• When ready to serve add sparkling water to the slightly frozen strawberry and orange juice mixture and pour over the ice cubes.
• Garnish glasses with orange slices and whole strawberries.
• Sparkling Wine Punch.
• In a chilled punch bowl combine the punch, water, and pineapple, orange and lemon juices.
• Blend Well.
• Gently stir in the wine.
• Add ice, strawberries and fruit slices.
• Enjoy.

WHITE WINE PUNCH

Steps:

• Place the raspberries in the bottom of the punch bowl.
• Pour wine over berries.
• Add one quart of chilled club soda.
• Float slices of lemon on the surface.

GERMAN ERDBEER BOWLE (STRAWBERRY WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry.
• Halve the berries, then place them in the bottom of large punch bowl or glass pitcher.
• Sprinkle the powdered sugar over them.
• Rinse the lemon balm leaves and shake them dry.
• Pluck the leaves from their stems and add them to the berries.
• Pour one bottle of wine over the berry mixture, cover, and cool in the fridge.
• When the guests have arrived, add the remaining wine and the champagne.
• Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).