Ahh, high school graduation … I remember it well. I wanted to independently save the world! Instead, I moved to California for the summer at the invitation of an aunt and uncle (their graduation gift to me). I was thrilled! In my 18 years, my family had never taken a vacation other than to grandma and grandpa’s house. It was a summer of “firsts” for me … many of them food related.
We had figs we picked ourselves … that’s how I learned that figs are not only inside of cookies, they grow on trees! I nearly died watching my uncle eat a chopped olive sandwich (ew), and I very timidly learned the fine art of eating a steamed artichoke. There was char siu bao (Chinese steamed pork buns) from Chinatown and my very first visit to a fancy restaurant, where the salad was so good I nearly licked my plate – and I tried a bite of my aunt’s entrée – abalone. All this for the girl who grew up on ground beef, white carbs and Super Sugar Crisp.
It was an amazing experience that I have never forgotten, and I credit my wonderful aunt and uncle for broadening my food horizons. As many of you prepare to release your own wide-eyed, hope-filled young ones into the wild, you may be thinking “Hmmm … what kind of punch should we serve at the reception?” Ahh, you’re in luck! Because today I have three fabulous and foolproof punch recipes for you.
You have taught your children well … now it’s time to give them a big hug, a fat check and a cupful of punch as they begin the next leg of their journey. Congratulations!
j*a*N*e
PS – many thanks to my Facebook friends, who inspired me with their ideas for these punch recipes. Note that these recipes are very flexible – you can sub your favorite juice and vary the amount of club soda to suit your personal taste.
Cherry Lemon Punch
- Lovin’ Lemon Slush Drink Mix
- 2 cups warm water
- 32 oz. wild cherry juice
- 1½ liters club soda
- Sliced fruits and/or scoops of sherbet for garnish
In a punch bowl, blend the warm water with the Lovin’ Lemon Slush Drink Mix. Stir until the sugar is dissolved. Stir in the juice and club soda. Float sliced fruits (citrus fruit works well) and/or scoops of sherbet on the top. Serve immediately. Makes about 3½ quarts.
Testing Notes:
- Several of my testers commented that this punch seemed less sweet/more tart than ordinary punch.
- This had a pretty pink color.
Cranberry Samba Punch
- Samba Sangria Slush Drink Mix
- 2 cups warm water
- 32 oz. cranberry pomegranate juice
- 1½ liters club soda
- Sliced fruits and/or scoops of sherbet for garnish
In a punch bowl, blend the warm water with the Samba Sangria Slush Drink Mix. Stir until the sugar is dissolved. Stir in the juice and the club soda. Float sliced fruits (citrus fruit works well) and/or scoops of sherbet on the top. Serve immediately. Makes about 3½ quarts.
Testing Notes:
- This one was my favorite!
Golden Mango Punch
- Golden Mango Mojito Drink Mix (10.5 oz. pouch)
- 2 cups warm water
- 1 liter lemon/lime soda (such as 7-Up)
- 1½ liters club soda
- Sliced fruits and/or scoops of sherbet for garnish
In a punch bowl, blend the warm water with the Golden Mango Mojito Drink Mix. Stir until the sugar is dissolved. Stir in the lemon/lime soda and the club soda. Float sliced fruits (citrus fruit works well) and/or scoops of sherbet on the top. Serve immediately. Makes about 3½ quarts.
Testing Notes:
- My testers liked all three of the punch recipes, but this one came out on top in the poll!
Testing notes (overall):
- I varied the amount of club soda for several versions of these recipes – using anywhere from 1 to 2 liters. They were all good, so if you need a little extra punch just add a little more club soda and a few extra scoops of sherbet for flavor.
- You can also do a blend of lemon/lime soda and club soda if you like a little extra sweetness.
- The warm water is important … I made one batch with all cold liquids and it took a long time for the sugar to dissolve.
- All of my other liquids were very cold when I made the punch – this will help your punch stay cool longer.
- Floating sherbet also keeps the punch cool, and it’s pretty.
- You can freeze slices of citrus fruit in a bundt pan to make an ice ring. Fill the bundt about ¾ full with sliced fruits, and just barely cover it with water. Once that’s frozen, you can add more layers of water (or juice) to make it thicker and longer lasting. If you put in all the liquid at once, the fruit won’t look as nice when you unmold the ring. Dip it in warm water to unmold it, or just let it sit out for a few minutes.
- Do not put lime sherbet into anything other than green punch! Lime sherbet will turn non-green punches an unattractive (sludgy) color. Not cute! Match your sherbet color to your punch color! (I had no idea how important this was!)
- I used a 6-quart punch bowl. Even though the recipes make about 3½ quarts, the punch bowl seemed full enough, especially with the fruit and sherbet garnishes.
- If you don’t have a punch bowl, consider using any large, pretty serving bowl. Remember that you will also need a ladle … and your black soup ladle is not a cute punch ladle! Ask around for a loaner, or check out your local dollar or party supply store.
- 3½ quarts of punch will fill about 18 6-ounce punch cups.
Makes me wish I had a graduate. Or a party.
LOVED the Cranberry Samba Punch!!