Redwinepunch Recipes

Steps:

• Add the raspberries, agave nectar, lime, and mint to the bottom of a glass pitcher. Muddle with a wooden spoon. Top with ice, club soda, and pomegranate juice. Stir together and pour into glasses filled with ice.

Steps:

• 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.

Steps:

• Mix the first 3 ingredients together, using equal amounts of each.
• Put in the fridge to chill.
• If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
• If using ice ring put it in the punch bowl.
• Pour punch into bowl.
• Squeeze half the lime over top of the punch.
• May slice and float lime slices in bowl if desired.

Steps:

• Combine the wine, pear juice, vodka, pears and cinnamon sticks in a large bowl or pitcher. Refrigerate overnight. Just before serving, add the Canada Dry Ginger Ale and stir gently.

Steps:

• Combine strawberries, lemonade and wine in a punch bowl.
• Slowly, pour in the club soda and stir gently.

Steps:

• Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
• Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.

Steps:

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

Steps:

• Place the crushed cinnamon, cloves and lime-skin strips in a saucepan with the 3 cups of water. Bring to a boil, reduce the heat to low, cover and boil gently for 5 minutes. Remove from the heat and set aside to steep for 10 minutes. Strain. (You should have about 2 1/2 cups.) While still hot, stir in the honey.
• Combine the lukewarm syrup with the red wine and transfer the mixture to wine bottles or large glass jars. Refrigerate and serve over ice with a small wedge of lime per serving.

Steps:

• Set raspberries and their juices into a blender container, cover, and puree until smooth.
• Pour berry puree into a sieve set over a bowl and strain out all the seeds (you should end up with 3/4 cup strained puree).
• Mix strained puree, wine, and raspberry liqueur in a punch bowl or large pitcher.
• Serve over ice.