A recipe for summer: fruit punch. Photo
Have you made a bowl of fruit punch yet this summer? Our mom never planned a cookout without punch. Her recipe: equal parts of grape juice, lemonade and orange juice, from frozen concentrate.
Among the hundreds and thousands of punch recipes out there, here’s one from chef David Venable of QVC. He adds a bit of fizz with lemon-lime soda.
The frozen fruit in the recipe offsets some of the ice so the punch doesn’t dilute. Another anti-dilution tip: Freeze some juice into “ice cubes.” Finally, consider the drink dispenser below, which has a central core to hold ice cubes apart from the punch. The cubes melt into the core and can easily be refreshed.
For adults, you can keep a bottle of vodka, gin or tequila next to the punch.
Here are 10 punch making tips from THE NIBBLE.
RECIPE: BASIC FRUIT PUNCH
Ingredients For 12-14 Servings
1. COMBINE all of the juices and the syrup into a large pitcher and place into the refrigerator. Chill for at least 2 hours to allow the flavors to blend. Just before serving…
2. POUR the fruit juice mixture into a large punch bowl (or a drink dispenser as shown in the photo). Add the lemon-lime soda, frozen strawberries, and peaches. If desired, serve the drink over ice cubes.
Forget the punch bowls of yore. For entertaining, this plastic beverage dispenser with spigot (see photo) is the neater option for pouring. Outdoors, it keeps the bugs out of the punch bowl.
The model in the photo has a center ice core—a plastic insert for ice that doesn’t melt into the punch. Learn more about it on Amazon.com.
The new punch bowl: This affordable plastic beverage dispenser has a central core to hold ice, so the punch stays cold without dilution. Get it on Amazon.com.