Sparklingpartypunchnonalcoholic Recipes

Steps:

• Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Steps:

• In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills.
• When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.

Steps:

• Fill a martini pitcher or jar halfway with ice, then stir together the cranberry juice, gin, orange liqueur and lime juice. Strain into another pitcher and keep chilled.
• To serve, fill a flute three-quarters of the way with the cranberry base. Top with the cava and drop in an orange garnish.

Steps:

• Pour one liter of fresh fruit juice (orange, grapefruit, strawberry, etc.) into a large punchbowl. Add 2 liters of your favorite lemon/lime soda (try diet for an even healthier option). Scoop in a pint of your favorite fruit sorbet (raspberry, orange or lime are all great flavors) and serve.

Steps:

• Fill a bundt pan with 5 cups pineapple juice. Place in freezer until solid, about 8 hours or up to overnight.
• Place the bundt pan in a large bowl of warm water for about 10 seconds to help remove the frozen pineapple juice ring, then add it to a large punch bowl, flat-side up. Fill the punch bowl with the seltzer and the remaining pineapple juice. Scatter the cherries over and around the pineapple juice ice ring. Serve, adding rum to individual cups as desired.

Steps:

• 2 quarts ginger ale 1 quart soda water combine all but ginger ale and soda water.
• Chill.
• Immediately before serving, add ginger ale and soda water.

Steps:

• In a punch bowl, mix brandy and corn syrup until blended. Stir in riesling; add champagne. Serve over ice with citrus slices.

Steps:

• In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.

Steps:

• Pour juices into a large glass pitcher or bowl and stir.
• Add passionfruit flesh or juice and stir.
• Ice can be added to pitcher or individual glasses.
• Garnish with halved orange and lemon slices.

Steps:

• Fill a large glass with ice cubes and add the juice& soda water.
• Decorate with the orange slice and the mint.
• Serve.

Steps:

• Equipment:.
• Martini shaker or pint glass.
• Shaking tin.
• Cocktail strainer.
• Preparation:
• Do ahead: In blender, purée entire can of tropical fruit salad until smooth. Set tropical fruit purée into a separate bowl/pitcher. Rinse blender bowl and return to base.
• To make one drink: In martini shaker, add 3 ounces tropical fruit purée and white cranberry juice. Fill martini shaker with ice, and shake vigorously 12 times. Pour into pint glass; top with ginger ale. Stir gently. Garnish with pineapple wedge.
• Tip: Reduce 1 1/2 ounces of white cranberry juice and add 1 1/2 ounces light or spiced rum to turn this into an adult-only treat.
• *Note: One, 15-ounce can of tropical fruit salad in natural juices makes 5 drinks.
• Serving glass: 16-ounce pint glass.
• Servings: 1.
• Nutritional Information Per Serving: Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 25mg; Carbohydrate 28g; Fiber 1g; Protein 0g; Vitamin A 0%DV**; Vitamin C 70%DV; Calcium 2%DV; Iron 4%DV **Daily Value.