Boozy Pink Lemonade Punch Recipes

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PINK LEMONADE MOSCATO PUNCH

Provided by Food Network Kitchen

Categories     beverage

Time 6h15m

Yield Serves 6

Number Of Ingredients 5



Pink Lemonade Moscato Punch image

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.

4 ounces raspberries (about 64 raspberries)
2/3 cup sugar
1 cup freshly squeezed lemon juice (from about 10 small lemons), plus 12 thin lemon rounds for garnish
One 750-milliliter bottle pink sparkling Moscato, chilled
6 large mint sprigs

PINK LEMONADE

Provided by Ina Garten

Categories     beverage

Time 10m

Yield 1.5 quarts

Number Of Ingredients 6



Pink Lemonade image

Steps:

  • Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
2 teaspoons grenadine
6 maraschino cherries

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