Just Add Punch!

Make your event extra special with these tasty concoctions!

STORY BY: KRIS BEASLEY

I f you have ever hosted a bridal shower, most likely you served punch. There is just something about punch that makes an event special. I was surprised to learn that punch dates back to the seventeenth century when it was introduced from India to England by sailors and employees of the British East India Company.

The word punch is from the Sanskrit word, meaning “five”. The original punch was made with five ingredients: sugar, alcohol, lemon, tea and spices. Whether you combine five of fifty ingredients, one thing is for sure, punch is just plain fun and delicious. Alcohol or not. If you want to make an event or gathering something that will unite your guests and make them feel special, serve punch!

KIWI COOLER PUNCH

3 kiwifruit, divided 20 maraschino cherries 1 (1 liter) bottle club soda, chilled 1 (1 liter) bottle ginger ale, chilled 3 cups orange juice, chilled 1 pint vanilla ice cream

Peel and quarter 2 kiwifruit. Place kiwifruit and cherries in an electric blender. Blend on high speed until smooth. Pour into a punch bowl. Add club soda, ginger ale and orange juice. Mix well. Peel and slice remaining kiwifruit. Garnish punch with kiwifruit slices. Spoon ice cream into punch. Serve immediately. BRUNCH PUNCH 6 medium ripe bananas 1 (12 ounce) can frozen orange juice concentrate, thawed 1 (6 ounce) can frozen lemonade concentrate, thawed 3 cups warm water, divided 2 cups granulated sugar, divided 1 (46 ounce) can pineapple juice 3 bottles (2 liters each) lemon-lime soda Orange slices, optional In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

CHAMPAGNE PUNCH 12 oz. can frozen orange juice, thawed 6 oz. can frozen lemonade, thawed 2 750-ml. bottles of Champagne, chilled 28 oz. bottle club soda, chilled 1 750-ml. bottle dry white wine

Mix orange juice and lemonade in a non-metal container and chill. Just before serving, add club soda, champagne and white wine. Serve over ice.

PINA COLADA PUNCH 46 oz can Pineapple juice 2 cups coco real (cream of coconut – found in liquor section) 1 liter bottle sparkling/seltzer water ice In a blender mix together the ½ can pineapple juice and 1 cup coco real.

Pour into a pitcher. Blend the remaining pineapple juice and coco real in the blender and add it to the pitcher. Add sparkling water. Pour into a glass ½ full of ice.

SNOWFLAKE PUNCH 1/2 cup sugar 1/4 cup hot water 3 oz evaporated milk (6 Tbsp) 1/2- 1 tsp almond extract (I used a teaspoon) 1/2 gallon vanilla ice cream 1 2-liter bottle of 7UP® Whipped cream and sprinkles (optional)

Combine sugar and water in a small glass bowl. Heat in the microwave for about 30 seconds or till sugar is dissolved. Cool and stir in evaporated milk and almond extract. Pour into a large punch bowl and add vanilla ice cream. Use a potato masher to break ice cream into small chunks. Slowly stir in the 7UP®. Spoon into serving glasses. Garnish with whipped cream and sprinkles if desired. Serve immediately.

JAVA PUNCH 2 quarts strong brewed coffee, cooled 2 cups milk 1/2 cup sugar 1 tablespoon vanilla 1/2 gallon vanilla ice cream, softened whipped cream (optional)

Combine coffee, milk, sugar and vanilla and stir well. Pour into a pitcher with lid or cleaned out milk jug and place in refrigerator. Chill thoroughly. Place softened ice cream in punch bowl. Pour coffee mixture over ice cream; stir gently. Top with dollops of whipped cream although I found that this may be overkill, combined with a very good quality ice cream.

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Southport Area's Culture & Events Magazine