Citrus Punch Recipes

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.

Steps:

• In a large punch bowl or two large pitchers, combine water, juice concentrates, sugar, vanilla and, if desired, almond extract. Gently stir in soda.

Steps:

• Steep tea bags in boiling water for 15 minutes. Discard bags. Stir sugar into tea until dissolved. Add the soda, orange juice and lemon juice; mix well. Refrigerate until chilled. , Serve over ice. Garnish with orange and lemon slices and mint if desired.

Steps:

• Add juice concentrate and water to drink mix in 2-qt. plastic or glass pitcher; stir until mix is completely dissolved. Refrigerate 30 min.
• Pour into punch bowl just before serving. Stir in club soda. Add orange slices.
• Serve over ice.

Steps:

• Chill all ingredients.
• Mix gently in a pitcher or punch bowl.

Steps:

• In two large pitchers or a large punch bowl, combine the first six ingredients.
• Gently stir in soda.
• Serve immediately.

Steps:

• In a large pot over medium high heat, dissolve sugar in 1 cup of grapefruit juice. Stir in remaining grapefruit juice, pineapple juice and cranberry juice. Bring to a simmer. Add in bitters and rum. Serve warm.

Steps:

• In a serving pitcher, combine the orange, grapefruit and lime juices. Add the sugar and stir until dissolved. Refrigerate until ready to serve. Stir in the seltzer water. Serve in glasses filled with ice and garnished with citrus slices, if desired.

Steps:

• Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night.

Steps:

• In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum and orange liqueur. Serve with ice and garnish with the lemon slices.

Steps:

• Combine all the concentrates with the water, then stir in the syrup, before chilling.
• Pour into a large punch bowl & add ice, before SLOWLY pouring in the carbonated beverage, [& the curacao, if desired].
• Garnish with the sliced oranges, if desired.

Steps:

• In kettle, simmer rhubarb and water until rhubarb is soft.
• Cool; strain.
• Measure 4 cups juice and return to kettle with the sugar.
• Heat to dissolve sugar.
• Chill.
• Add the orange and lemon juices.
• Just before serving, add ginger ale and strawberries, if desired.
• Pour over ice.

Steps:

• Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices.
• Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.

Steps:

• Set a fine-mesh sieve over a large pitcher or punch bowl; pour pear nectar and orange juice through sieve into pitcher. Before serving, stir in chilled club soda and, if desired, light rum. Pour into glasses over ice; garnish with orange slices.

Steps:

• In a punch bowl combine orange juice and lemonade concentrates.
• Add wine and water; stir to combine.
• Add champagne, but do not stir.
• If desired, float ice ring and fruit slices on top.
• Serve immediately. Makes 10 (6-ounce) servings.
• To Make Ahead: Chill the wine and champagne up to 24 hours ahead.
• If desired, prepare the ice ring up to 3 days ahead.