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Substituting Punch Can Take the Money Pinch Out of Serving Liquor : Non-Alcoholic Juices Are More Economical

August 15, 1985

A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine.

Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.

Grape Sangria is made by combining pineapple, lemon and sparkling grape juices. Float orange, lemon, lime and strawberry slices in the chilled punch bowl. Sparkling grape juice is also the basis for Grape-Berry Fizz. In this, lemon-lime soda, lemon juice and fresh raspberries are added.

Berry Good

Included are three recipes that are strawberry flavored. Quick Sparkling Strawberry Punch combines the season's fresh berries with sparkling apple juice. Strawberries and pineapple team up with ginger ale and pineapple sherbet in Frothy Strawberry-Pineapple Punch. Strawberries are again an ingredient in Fruit Medley Punch. This time they combine with citrus juices and apricot nectar.

Or select Fruit-Tea Party Punch--a mixture of tea, cranberry, orange and lemon juices and ginger ale. Top with scoops of lemon sherbet. Cranberry juice is again a key ingredient in Cranberry-Raspberry Frost. This light punch features whole raspberries and pineapple sherbet as a garnish.

Also included are directions for two ice rings and an sherbet ring mold. These can add an attractive touch to the punch bowl. CREAM-OF-COCONUT FRUIT PUNCH

2 cups apricot nectar, chilled

2 cups orange juice, chilled

2 cups unsweetened pineapple juice, chilled

1 (15-ounce) can cream of coconut

1 1/2 cups light rum

1 (32-ounce) bottle club soda, chilled

Iced Fruit Ring, optional

Combine apricot nectar, orange juice, pineapple juice, cream of coconut and rum in punch bowl. Mix well.

At serving time, add club soda and Iced Fruit Ring or large chunks of ice. Makes 3 quarts. Iced Fruit Ring

1 cup mixed fruit

3 cups water

Freeze fruit and water in 1-quart ring mold. To keep fruit from floating to top, stir after mixture is partially frozen. GRAPE SANGRIA

1 (46-ounce) can pineapple juice, chilled

1/4 cup lemon juice, chilled

2 (25.4-ounce) bottles sparkling grape juice, chilled

Orange, lemon, lime and strawberry slices, chilled

Combine pineapple juice, lemon juice and sparkling grape juice in chilled punch bowl. Float fruit slices on punch. Makes about 15 servings. GRAPE-BERRY FIZZ

3 cups fresh raspberries

1 (2-liter) bottle lemon-lime soda, chilled

1/4 cup lemon juice, chilled

2 (25.4-ounce) bottles sparkling grape juice, chilled

Place cleaned berries in large punch bowl. Add lemon-lime soda, lemon juice and sparkling grape juice to punch bowl. Stir gently. Makes about 20 servings. QUICK SPARKLING STRAWBERRY PUNCH

1 quart fresh strawberries, cleaned, hulled and sliced

2 teaspoons sugar

1 (2-liter) bottle lemon-lime soda, chilled

1/4 cup lemon juice, chilled

2 (25.4-ounce) bottles sparkling apple juice, chilled

Place strawberries in large punch bowl. Sprinkle with sugar. Let stand 5 minutes. Combine lemon-lime soda, lemon juice and sparkling apple juice in punch bowl. Stir gently. Makes about 20 servings. FROTHY STRAWBERRY-PINEAPPLE PUNCH

1 (46-ounce) can pineapple juice, chilled

1/2 cup bottled lemon juice

2 (2-quart) packages unsweetened strawberry flavor drink mix

1/4 cup sugar

2 (32-ounce) bottles ginger ale, chilled

1 quart pineapple sherbet, scooped into balls or pressed into 1-quart ring mold, frozen solid

Fresh strawberries

Combine pineapple juice, lemon juice, drink mix and sugar in punch bowl. Stir until sugar dissolves. Just before serving add ginger ale, sherbet and strawberries. FRUIT MEDLEY PUNCH

Della Robbia Ice Ring, optional

2 (10-ounce) packages frozen strawberries in syrup, thawed

3 cups apricot nectar, chilled

3 cups cold water

1 cup bottled lemon juice

1 (6-ounce) can frozen orange juice concentrate, thawed

1 cup sugar

1 (32-ounce) bottle ginger ale, chilled

Prepare ice ring in advance. Place strawberries in blender container and puree. Combine with apricot nectar, water, lemon juice, orange juice concentrate and sugar in punch bowl. Stir until sugar dissolves.

Slowly pour in ginger ale. Add Della Robbia Ice Ring. Makes about 3 1/2 quarts. Della Robbia Ice Ring

2 1/2 cups ginger ale, chilled

1/2 cup bottled lemon juice

5 to 6 canned apricot halves, drained

12 to 15 seedless green grapes

5 to 6 strawberries or maraschino cherries

4 to 5 strips of orange peel, curled

5 to 6 mint leaves

Combine ginger ale and lemon juice in 1-quart measure or pitcher. Pour 2 cups mixture into 1-quart ring mold and freeze.

Arrange grapes, strawberries, orange peel and mint leaves in mold. Carefully pour remaining liquid over fruit in mold. Freeze. FRUIT-TEA PARTY PUNCH

3/4 cup decaffeinated instant tea powder

1 quart cranberry juice cocktail, chilled

1 quart water

2 (6-ounce) cans frozen orange juice concentrate

1 (6-ounce) can frozen lemonade concentrate

1 (28-ounce) bottle ginger ale, chilled

1 pint lemon sherbet

Lemon slices, optional

Combine instant tea powder, cranberry juice, water, orange juice concentrate and lemon juice concentrate in punch bowl. Just before serving add ginger ale and top with scoops of sherbet.

Serve with ice and garnish with lemon slices. Makes about 20 servings. CRANBERRY-RASPBERRY FROST

1 (32-ounce) bottle cranberry juice cocktail, chilled

1 (10-ounce) package frozen red raspberries in syrup, partially thawed

1/2 cup bottled lemon juice

1/4 cup sugar

1 quart pineapple sherbet

1 (32-ounce) bottle lemon-lime soda, chilled

Combine cranberry juice, raspberries, lemon juice and sugar in large punch bowl. Stir until sugar dissolves.

Just before serving, scoop sherbet into punch bowl. Add lemon-lime soda. Makes about 3 quarts.

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