Melt orange and lemon juice concentrates. They won't mix well when frozen, so remove them from the freezer and let them thaw completely. You can speed up the process by running the jars under a stream of warm water. When the concentrate is hot enough to pour out of the container, pour it into a large bowl.
- Try using cherry or strawberry lemonade concentrate to change the flavor and color of your fruit punch.
- Alternatively, replace the frozen concentrate with a liquid one. Use any juice you like: cherry, apple, grape, etc.
Boil water with sugar on the stove. Pour the water and sugar into a small saucepan and bring to a boil. Let it simmer for 3 minutes until the sugar is completely dissolved in the water. Now you have a simple syrup that will mix easily with the fruit punch and add just the right amount of sweetness. Cool the syrup completely.
- If you like your fruit punch extra sweet, prepare 2 cups (500 ml) simple syrup.
- You can skip making the sugar syrup if you don't want to add more sugar.
Mix the sugar syrup with the melted concentrates. Pour the sugar syrup into the bowl and stir everything thoroughly with a long-handled spoon until smooth.
Add plain sparkling water and lemon-lime soda. Pour the soda into the bowl and stir quickly again. Do not stir too thoroughly as there should be gas remaining for the punch.
- If you are not serving the fruit punch right away, refrigerate it and add soda just before serving. This will prevent gas from escaping from the drink.
Serve the punch. Typically, the punch is served in a large glass bowl with a ladle that you can use to pour it into small cups. If you like, you can keep the punch cold by pouring it over lots of ice cubes. Here are some more suggestions for serving the drink:
- Make ice from fruit punch so you don't have to dilute your drink with water from melted ice cubes. Make an extra batch of punch and freeze it in ice cube trays, then add the cubes to the punch before serving.
- If you're making punch for a themed party, get creative with the ice! Try making an ice ring (freeze punch or water in a cake pan with a hole in the middle), a Halloween ice hand (freeze punch or water with a latex glove tied at the end), or a giant ice cube (freeze punch or water in a large square cake pan ).
- Serving punch with sherbet is a classic dessert at children's parties. Add a few spoonfuls of orange or raspberry sorbet directly to the punch bowl, or serve each cup of drink with a small dollop of sorbet.
- If the punch is being served at an adult party, add 2 cups (500 ml) white rum or vodka to make it alcoholic.
is an alcoholic cocktail widely known throughout the world, containing various fruits and juices. This versatile drink is the perfect addition to any party. Depending on the recipe, it can be served either cold or hot. We will look at how to prepare fruit punch in various variations.
Fruit Punch Recipe
Ingredients:
- water – 750 ml;
- rum – 350 ml;
- black leaf tea – 2 teaspoons;
- sugar – 3 tbsp. spoons;
- lemon – 1 pc.;
- fruits - for decoration;
- orange – 1 pc.
Preparation
Brew tea with hot but not boiling water, leave for 15 minutes and strain through a strainer. Then pour in the rum, add sugar and add freshly squeezed orange and lemon juice. Mix everything thoroughly, pour the mixture into a saucepan and heat over the fire for about 15 minutes. Then pour the prepared hot punch into ceramic cups, decorate with fruit slices and serve.
Non-alcoholic fruit punch
Ingredients:
- water – 2 tbsp.;
- sugar – 2 tbsp;
- orange juice – 3 tbsp;
- apple juice – 2 tbsp;
- pineapple juice – 3 tbsp.;
- cream soda – 2 l;
- non-alcoholic ginger beer – 1 l;
- fruit slices – 2 tbsp.
Preparation
Dissolve granulated sugar in water, heat the syrup and when it boils, increase the heat and boil for another 10 minutes. Wash the fruits and cut into slices. In a large transparent bowl, mix all the juices, syrup and pieces of fruit. Let the mixture sit for about 1 hour. Just before serving, pour cream soda and non-alcoholic ginger beer into the bowl to give the drink an extraordinary effervescence.
Fruit punch recipes have one thing in common - the inclusion of certain fruits in the ingredients. Recipe examples:
Chilled punch
Chilled punch with pineapple and citrus fruits - squeeze the juice of one lemon into an enamel bowl, add chopped slices of two oranges and a glass of cubes of fresh or canned pineapple. The fruits are covered with sugar (0.5 kg) and cooled in the refrigerator for half an hour. A 0.75 liter bottle of dry white wine and a 0.5 liter bottle of semi-sweet champagne are also chilled in the refrigerator. Chilled wines are mixed with chilled fruits and poured into thick glasses.
Hot toddy with pineapple, strawberries and citrus fruits - the juice of four lemons is squeezed into an enamel bowl, slices of three oranges, 2 cups of pineapple cubes and half a cup of strawberries are added, the fruit is covered with sugar (half a cup), the mixture is heated to 800C, removed from the heat, a liter of dry red wine and a bottle of champagne are poured in , heated and poured into 8 servings into thick-walled glasses.
Indian chilled non-alcoholic fruit punch - mix 2 glasses of freshly squeezed juices or purees of pineapple, apple, orange and mango, a glass of coconut milk, add ice cubes and spices (nutmeg, cloves, cardamom) to taste, pour into glasses with ice cubes.
Non-alcoholic mekdovo-fruit chilled punch - use a blender to mix 2 cups of concentrated orange juice with small pieces of five bananas until smooth, pour the mixture into an enamel bowl, add 1.3 liters of pineapple juice, a third of a glass of lemonade, 2 cups of cooled boiled water, half a glass of sugar and 250 g of honey. Stir the mixture vigorously until the honey and sugar are completely dissolved and pour into 2 containers with lids, which are placed in the freezer for 1 hour. From each container, pour the cooled mixture into a large clay jug, add 2 liters of sparkling water with lemon syrup to both jugs and immediately pour into portions.
Cherry punch- squeeze the juice from 6 lemons, grate a tablespoon of ginger, prepare half a glass of sugar syrup, mix all these ingredients in a preheated porcelain cup. Pour the mixture into a 3-liter enamel pan, pour into it a 0.5-liter bottle of rum, ½ half-liter bottle of cognac and cherry liqueur, a liter of preheated water, heat the punch to 70 ° C, pour into 12-15 servings glasses or porcelain cups, decorate them with nutmeg.
Orange punch- squeeze 300 ml of orange juice, brew and cool half a liter of tea, prepare half a glass of sugar syrup. Place ice cubes at the bottom of a 1.5-liter glass punch bowl, pour in the prepared ingredients, mix them, close the lid and leave in the refrigerator for 10 minutes. Serve cold, pour into 6 glasses, garnished with orange slices.
Fruit punch is best served chilled; it looks more impressive in special punch bowls, and prettier in transparent glass ones. I don’t have such a device, so it was prepared and served in an ordinary transparent bowl.
Fruits and liqueurs for cold punch can be different - according to your taste, because there is practically no unambiguous or even classic recipe. It is advisable to select liqueurs, fresh and canned fruits so that they go well with each other. For example, if you choose canned peaches, then the liqueur is peach; if you choose canned cherries, then the liqueur is cherry. Fresh citrus fruits go well with almost all fruits and berries.
For the cold fruit punch, prepare the ingredients.
My husband buys alcohol not only in the store, but also in another Kuban trading house, so our liqueurs and other alcohol are not in beautiful glass bottles... Sometimes they are in plastic bottles, sometimes in boxes))
Canned peaches, whether whole or halved, cut into smaller pieces. Pour the peach syrup they were in into the bowl with them.
Cut the fresh orange into thin slices or slices along with the peel and send to the peaches.
Pour in almost boiling water and let cool. In principle, you can pour in water at the desired temperature, but it will be richer if you lightly brew the oranges. Adjust the taste with sugar, honey or sugar syrup. It is better to add liqueur when the mass has cooled to 60-70 degrees or when cold - before serving.
Fruit punch is ready. This option is served cold.
It’s convenient to pour it with a ladle in a simple way, like compote)
Have a nice mood!
There has become a great variety: what they all have in common is the fruit juice included in the drink. Punch sometimes served cold, or even a non-alcoholic cocktail made from various fruit juices, fresh and canned berries and fruits, which is also called punch. Today on our website fruit punch recipe.
Cold fruit punch
5 from 1 reviews
Cold fruit punch
Punch is a collective name for cocktails, primarily alcoholic, usually containing fruit or fruit juice.
Type of dish: Drinks
Cuisine: Russian
Ingredients
- Pineapple juice – 100 ml,
- lemon juice – 100 ml,
- orange juice – 100 ml,
- sugar – 3 tbsp,
- cherry – 10 -15 berries,
- orange – 1 pc. ,
- bananas – 5 pcs. ,
- rum or cognac – 150 ml.
Preparation
- In one container, mix all the fruit juices and cognac, add sugar.
- Peel the fruits and cut them into slices (be sure to remove the pits from the cherries).
- Add fruit to juice with cognac.
- Pour the finished fruit punch into glasses; it can and should be cooled by adding small ice cubes.
Notes
When creating your own unique recipe, “Ya Povaryonok” advises not to forget the main rule - punch should not be heated above 70°C, since at higher temperatures its alcoholic base disintegrates, worsening the taste.
In Germany, punch is a drink made from a mixture of various fruit juices with spices, often with the addition of wine or liqueur.
Cool fruit punchOver time, there have been a great variety of options for preparing punch: what they all have in common is the fruit juice included in the drink. Punch is sometimes served cold, or even a non-alcoholic cocktail is made from various fruit juices, fresh and canned berries and fruits, which is also called punch. Today on our website is a recipe for fruit punch. Cold fruit punch 5 from 1 reviews Cold fruit punch Print Punch is the collective name for cocktails, primarily alcoholic, usually containing fruit or fruit juice. Author: Cook Type of dish: Drinks Cuisine: Russian Ingredients Pineapple juice – 100 ml, lemon juice – 100 ml, orange juice – 100 ml, sugar –…
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