With Summer here, comes gatherings and parties. Here are some good punch recipes to keep you cooled and refreshed.

Pretty Pink Punch

Pretty Pink Punch Recipe

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 50 servings

Ingredients

  • 2 tablespoons sugar
  • 3 cups cold water
  • 2 bottles (64 ounces each) cranberry-raspberry juice, chilled
  • 1 can (46 ounces) DOLE® Canned 100% Pineapple Juice, chilled
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  • 1 liter ginger ale, chilled
  • Decorative ice mold & lemon slices, optional

Nutritional Facts

1/2 cup: 76 calories, trace fat (trace saturated fat), 0mg cholesterol, 5mg sodium, 19g carbohydrate (18g sugars, trace fiber), trace protein

Directions

  1. In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately. Yield: 50 servings (7-1/2 quarts).

Lemon Ice Tea Mix

Lemon Ice Tea Mix Recipe

TOTAL TIME: Prep/Total Time: 5 min.

MAKES: 80 servings

Ingredients

  • 7-1/2 cups sugar
  • 2 cups unsweetened instant tea
  • 5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
  • ADDITIONAL INGREDIENTS:
  • 1 cup warm water
  • Cold water

Nutritional Facts

1 cup: 75 calories, trace fat (0g saturated fat), 0mg cholesterol, 2mg sodium, 19g carbohydrate (18g sugars, trace fiber), trace protein

Directions

  1. In a large bowl, combine the sugar, tea and drink mix. Divide into five equal batches; store in airtight containers in a cool dry place for up to 6 months. Yield: 5 batches (8-1/2 cups total).
  2. To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate. Yield: about 16 (1-cup) servings per batch.

Banana Brunch Punch

Banana Brunch Punch Recipe

TOTAL TIME: Prep: 10 min. + freezing

MAKES: 60-70 servings

Ingredients

  • 6 medium ripe bananas
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 cups warm water, divided
  • 2 cups sugar, divided
  • 1 can (46 ounces) DOLE® Canned 100% Pineapple Juice, chilled
  • 3 bottles (2 liters each) lemon-lime soda, chilled
  • Orange slices, optional

Nutritional Facts

3/4 cup: 68 calories, trace fat (trace saturated fat), 0mg cholesterol, 4mg sodium, 17g carbohydrate (16g sugars, trace fiber), trace protein

Directions

  1. In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth.
  2. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
  3. One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 60-70 servings (10 quarts).

Orange Lemonade Recipe

Orange Lemonade Recipe

TOTAL TIME: Prep: 20 min. + cooling

MAKES: 12 servings

Ingredients

  • 1-3/4 cups sugar
  • 2-1/2 cups water
  • 1-1/2 cups lemon juice (about 8 lemons)
  • 1-1/2 cups orange juice (about 5 oranges)
  • 2 tablespoons grated lemon peel
  • 2 tablespoons grated orange peel
  • Water

Nutritional Facts

1 cup: 136 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 35g carbohydrate (32g sugars, trace fiber), trace protein

Directions

  1. In a large saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool.
  2. Add juices and peels to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup; cover and refrigerate.
  3. To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve. Yield: 12 servings.

Cleaning Tip

Do not use dishwashing liquid in a dishwasher, it will oversud.