Guavagingerpunch Recipes

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.

Steps:

• Bring sugar and water to a simmer for 10 minutes and chill until cold. Stir in the juices.
• Before serving, stir in the ginger ale and serve over cracked ice.

Steps:

• Boil water, add sugar and ginger. Simmer for 15 minutes. Cool mixture then add vodka. Chill sugar and vodka combination overnight. Strain ginger from vodka and pour into the punch bowl. Add chilled champagne when guests arrive and serve. You can add an ice ring or ice block.

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

Steps:

• To a punch bowl or pitcher, add the club soda, Aperol, dry vermouth, sweet vermouth, bitters and orange slices. Stir to combine. Serve over ice.

Steps:

• Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
• Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

Steps:

• Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice.

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.

Steps:

• Combine guava nectar and champagne in a punch bowl. Add guava slices; serve over ice.

Steps:

• Pour the pineapple juice and lime juice into a blender. Add the mint and a couple of handfuls of ice, then blitz until the ice is crushed. Pour into tumblers filled with more ice, then top up with the ginger beer.
• Garnish each glass with mint and star anise.

Steps:

• In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka.
• Refrigerate until cold, at least 1 hour (and up to 1 week).
• Just before serving, stir in ginger ale.
• Serve over ice, garnished with orange wedges, if desired.

Steps:

• Combine sugar and water in a saucepan and simmer 10 minutes; cool.
• Combine juices and orange zest in a pitcher and add sugar syrup; chill.
• Add ice and ginger ale, before serving.

Steps:

• In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka (if using). Refrigerate until cold, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges, if desired.