Wedding Punch Recipes

Steps:

• In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.

Steps:

• Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale).
• Pour in a thin layer of ginger ale, and freeze until firm.
• Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm.
• Pour in remainder of ginger ale and freeze until firm.
• Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).
• Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.
• If you freeze the base, let it thaw completely before making the punch.

Steps:

• Dilute frozen juices according to directions on cans.
• Add 1 cup of sugar, stir well to dissolve.
• Refrigerate at least 2 hours.
• Pour into punch bowl, add ginger ale and fruit slices just before serving.

Steps:

• Boil water.
• Mix cherry-flavored drink mix with sugar into boiling water.
• Add frozen juices.
• Stir until juice is no longer frozen. Then freeze.
• To serve: thaw 3-4 hours at room temperature. When thawed add 1 qt of water and the 2 liter of soda. (Opt. to keep cool in punch bowl and add extra flavor, add scoops of sherbet to punch).
• NOTE:.
• To stretch recipe use 1/2 amount of punch mix and same amount of soda and water.

Steps:

• Mix juices together.
• When ready to serve, pour juices into a punch bowl.
• Add 2 scoops of ice cream.
• Pour in ginger ale.
• Stir gently.