Christmas snowball punch
This bright red punch with a thick white froth is beautiful in the midst of your holiday buffet.
Yield: 100 (4-ounce) servings
- 2 (32-ounce) bottles of cran-raspberry juice
- 2 cups of seedless raspberry jam or preserves
- 4 (2-liter) bottles of ginger ale or lemon-lime soda
- 2 gallons of vanilla ice cream
- Combine the cran-raspberry juice, jam and soda in a punch bowl.
- Scoop 1 gallon of the ice cream into the punch and stir until it makes a frothy layer on top.
- You may need to wait for up to 15 minutes for the red layer to separate from the frothy layer.
- Add the remaining scoops of ice cream (this makes the snowballs).
This sweet, sparkly punch is full of tropical flavor.
Yield: About 200 (4-ounce) servings
- 4 ripe bananas
- 2 cups of sugar
- 3 cups of water
- 1 1/2 quarts of pineapple juice
- 2 (12-ounce) cans of orange juice concentrate
- 2 (12-ounce) cans of lemonade concentrate
- 2 cups of water
- 2 (2-liter) bottles of ginger ale
- Let the frozen concentrates stand on the counter until they are slushy but not totally thawed.
- Combine the bananas, sugar and 3 cups of water in a blender and blend until smooth.
- Pour the mixture into a large bowl and add the pineapple juice.
- Mix in the concentrates and the 2 cups of water.
- Freeze this mixture until it is solid. It's best if you freeze it in 4 covered plastic pitchers.
- Remove from the freezer 3 hours before serving and allow it to get slushy.
- Use one pitcher of slush to one liter of ginger ale in the punchbowl.
- For a spiked version add 2 cups of golden rum with each liter of ginger ale.
This punch will remind you of those frozen orange and vanilla pops you loved as a kid.
Yield: 60 (4-ounce) servings
- 1/2 gallon of orange sherbet
- 6-ounces of frozen orange juice concentrate
- 1 liter of ginger ale
- 1 liter of cream soda
- Add the orange juice concentrate and sherbet to a punch bowl and let it thaw for about ten minutes.
- Stir in the ginger ale and cream soda.
- Add 1 bottle of orange liqueur for a spiked version.
Tips for terrific punch
- Mix as many of the ingredients a couple of hours ahead of time as you can to let the flavor mature.
- Don't add sparkling ingredients to your punch until just before serving — it loses its fizz within an hour or two.
- Punch is usually served in small, 4-ounce glasses.
- If you will be using ice in the punch freeze the water in large molds. An ice ring or giant ice cube won't melt as fast and will keep the punch from getting diluted.
More punch recipes and ideas
Hot red velvet cocoa and whipped cream cheese frosting
Rummy chocolate affogato
Wild hibiscus champagne jelly cocktail
Photo credit: Marye Audet