Christmas Sherbet Punch

Recipe by Ree Drummond, The Pioneer Woman for The Food Network

 

Yield: 20 Servings

Christmas Sherbet Punch

Photo by the Food Network

 

Ingredients: 

  • 1 gallon raspberry sherbet
  • 16 cups (1 gallon) cranberry juice (or cranberry mixed with pomegranate), well chilled
  • Two 2-liter bottles ginger ale, well chilled

 

Directions:

Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.

 

Extra-Large Rosé Sbagliato

Yield: 10 plus servings

Extra-Large Rosé Sbagliato

Photo by J Muckle; Styling: Rebekah Peppler

  • 4 cups (32 oz.) Campari, chilled
  • 4 cups (32 oz.) sweet vermouth, chilled
  • 1 (750 ml) bottle sparkling rosé, chilled
  • Several large ice cubes or an ice ring, optional

Directions: 

  1. Combine the chilled Campari, vermouth, and rosé in a large pitcher or bowl. To serve, pour or ladle into champagne coupes or punch glasses.
  2. If the punch begins to warm, you may want to add large ice cubes or an ice ring to chill it. (The larger the cubes or the ring, the slower they will melt, and the less they will dilute the drink.)

 

By Rebekah Peppler

Purple People Eater Punch

Purple People Eater Punch/Taste of Home.com
Photo by Taste of Home

This Taste of Home Test Kitchen punch recipe was inspired by the hit novelty hit song “Purple People Eater,” as recorded by Sheb Wooley.

Singer and acter Sheb Wooley appearing  in July 1958 issue of LIFE magazine.

Singer and acter Sheb Wooley appearing in July 1958 issue of LIFE magazine. Shown here with a Purple People Eater.

Yield: 5 quarts/approximately 26 Servings

Ingredients:

  • 2 quarts red grape juice, chilled
  • 4 drops neon purple food coloring
  • 2 liters club soda, chilled
  • 2 quarts vanilla ice cream, softened

 

 

Directions:

Pour grape juice into a 6-quart punch bowl; add food coloring.  Slowly pour in club soda.  Gently spoon ice cream into the punch and whisk to swirl.  Serve immediately.

 

Originally published as Purple People Eater Punch in Taste of Home Halloween Food & Fun 2008, p47

 

 

 

Severed Hand Sangria

Recipe courtesy of Nadia G.

Severed Hand Sangria
This punch is NOT for kids.
Photo: Cooking Channel TV

Yield: 10 glasses

Ingredients: 

  • 1 non-powdered Latex glove
  • Filtered water (enough to fill latex glove)
  • 2 bottles Dry red wine
  • 3 cups Sparkling water
  • 3 cups freshly squeezed orange juice
  • 3 ounces Brandy (or Cointreau)
  • 3 Tbsp. brown sugar
  • 2 fresh oranges, thinly sliced
  • 2 fresh pink grapefruit, thinly sliced
  • 2 fresh lemons, thinly sliced
  • 2 fresh limes, thinly sliced
  • 1 cup natural sour cherries in syrup

Directions:

  1. The night before the party, fill a few latex gloves with some filtered water, tie them up like you would a balloon and freeze overnight.
  2. In a big punch bowl, combine red wine, sparkling water, orange juice, Brandy, brown sugar, fruit slices and sour cherry syrup.  Stir and add 1 frozen ice-hand. (latex glove removed)

Red Ruby Sangria

Red Ruby Sangria
Photo Credit: the Food Network

Ingredients: 

  • 2 large pomegranates
  • 2 red Bartlett pears, seeded and thinly sliced
  • 2 star fruits, thinly sliced
  • 3 bottles red wine, such as Rioja
  • 1 cup brandy or cognac
  • 1 cup pomegranate juice, such as Pom Wonderful or grenadine
  • 1/2-cup sugar
  • 2 cinnamon sticks
  • 2 star anise
  • 1 liter club soda, chilled

Directions:

  1. Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you’ll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices.
  2. Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine.
  3. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together.
  4. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.
Originally from FoodNetwork.com