Red Punch In A Rush Recipes

Steps:

• Welcome your guests with a cup of "blood": Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a large punch bowl. Add 2 cups frozen cherries and 1 orange, cut into chunks. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters. )

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• Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liqueur and the juice of 2 lemons in a large pitcher and refrigerate at least 2 hours or overnight. Serve over ice and garnish with raspberries and orange slices.

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• 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.

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• In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.

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• In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

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• Pour the Hawaiian Punch into a punch bowl.
• Add the chilled soda by pouring it down the side, slowly.
• Add ice and serve.

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• Fill a powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)
• When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.

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• Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
• Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
• Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
• When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

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• Combine all ingredients in a large bowl or punch bowl.
• Just before serving, add soda ice cubes, if desired.

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• In a large pan place sugar, water, and candies. Heat until candies are melted. Set aside and cool.
• Mix together pineapple juice, lemonade, water, and ginger ale.
• Serve with ice immediately.

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• In a large [punch bowl|http://www.amazon.com/gp/product/B001C1LI7U/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001C1LI7U&linkCode=as2&tag=myrecmag-20&linkId=ZLSVO5AHBKGWNN7M" target="_blank], mix together the fruit punch concentrate and orange juice concentrate together.
• Slowly pour in the Cherry 7Up and water, mix until completely incorporated.
• Add the orange slices (they will float to the top of the punch) and ice cubes. Serve immediately.