Here’s a great tip when preparing your favorite punch recipe:

• Prepare punch as recipe instructs, then ladle the liquid into each section of a muffin tin. Freeze, then add to rest of punch just before serving.
• The thick round ice blocks won’t melt as quickly since they’re larger than regular ice cubes, plus the added benefit of not watering down the recipe with ice rounds made from punch rather than water.

You may want to make a little extra punch if the amount you’re making cuts too close to amount needed. It’s no fun having an empty bowl waiting for the rounds to melt before you can serve more.

If alcohol is part of the recipe, pour punch into muffin tins before you add the alcohol. You’ll also want to lessen the alcohol amout added initially since part of your recipe will be frozen–otherwise the first few drinks may be too strong. If you find the punch is too weak once the rounds begin to melt, you can splash a bit of alcohol into the mix as needed.

You can first add fruit pieces and lime, lemon or orange slices to the muffin tin sections, then pour punch over top if you want to–it can add a nice touch in presentation. Float fruit side up.

More Decorative Ice Ideas:

• Take a jello mold, ring mold or decorative cake pan (something that will fit inside your punch bowl), and layer bottom neatly with slices of citrus fruit (lemon, lime, oranges). Add water to just barely cover the fruit slices, then freeze. If the fruit floats, you’ve added too much water.
• Once frozen, fill the rest of the mold with water and freeze until solid. Just before serving punch, remove ice from mold and add to punch with the fruit slices side floating up.

Instead of citrus slices, you can use a fruit medley if you like (pineapple rings, cherries, grapes, strawberries–whatever you wish).

Tip: Boil water then cool before using it to make ice, makes a very clear ice ring.

Punch Recipe

Suitable for a group of 18 people or less

2 quarts ginger ale
1 bottle cranberry juice cocktail (64 oz)
1 can pineapple juice (46 oz)
1 large can frozen lemonade concentrate (thawed)
1 package frozen strawberries (20 oz)

Fruit Punch Slush Recipe

Suitable for a group of 18 people or less

1 can unsweetened orange juice (46 oz)
1 can pineapple juice (46 oz)
1 cup sugar
1 package frozen strawberries

2 quarts Sprite (Gingerale also works fine)

• Mix together the juices, sugar and strawberries and pour into an icecream pail several days in advance. When ready to serve, remove the frozen mix, place in punchbowl and pour Sprite over top. Once ice melts and is slushy, it’s ready to enjoy.

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Posted in Food Tips, Recipes | ( 1 )