Lemon Strawberry Punch Recipes

Steps:

• In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.
• Pour lemonade into punch bowl. Stir in strawberries.
• Just before serving, add ginger ale and ice; gently stir.

Steps:

• In a food processor, puree strawberries. Pour into a large punch bowl. Stir in the pineapple juice and soda. Serve immediately.

Steps:

• Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
• Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
• Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.

Steps:

• Combine the boiling water, sugar, and peppermint flavoring in a large container and stir until the sugar is dissolved. Let the sugar mixture stand for 5 minutes. Add the strawberries, stirring well. Using a big spoon, press the strawberry mixture through a large strainer into a pitcher or punch bowl until nothing is left in the strainer except for the strawberry pulp. Discard the pulp. Stir in the cold water and lemonade. Mix until well blended.

Steps:

• Make a simple syrup: Combine the water and sugar in a large saucepan, and bring to a boil over medium-high heat. Cook 5 minutes. Remove from heat, and set aside until syrup is completely cool.
• Transfer syrup to a large container. Add strawberries, pineapple, pineapple juice, orange juice, and lemon juice; gently stir to combine. Fill two ice-cube trays with punch, and place in freezer. Place remaining punch in refrigerator to chill.
• When ready to serve, remove punch from refrigerator; add the seltzer water and frozen-punch ice cubes. If transporting, add the seltzer just before serving. Serve in a large bowl or individual glasses.

Steps:

• Prepare lemonade according to directions on can.
• Blend in mashed strawberries and soda. Serve over crushed ice.

Steps:

• In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale and top with scoops of sherbet.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.

Steps:

• Add lemonade concentrate, strawberries, and sugar to an electric blender container.
• Cover and blend until smooth.
• Pour ingredients into a punch bowl; add tea and stir to mix.
• Pour in ginger ale and ice cubes if desired; I usually put ice in the individual cups and then ladle the punch into the individual cups.
• Need to serve the punch immediately after adding the ginger ale.

Steps:

• For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
• For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
• When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.

Steps:

• 1. Process lemonade, hulled strawberries, and 1 c. water in food processor til liquified. 2. Pour lemonade mixture into punch bowl. 3. Stir in remaining 5 1/4 c. cold water. Gradually add ginger ale. 4. Serve over ice. Garnish with berries.