JUST THE RIGHT PUNCH

It has been four years of blogging about punch recipes. I cannot believe I have finally reached the bottom of the collection that my dad left me so many years ago. I am not going to post all the many single drinks that are also in the collection as I believe that is a whole other category. I also have an entire cookbook of recipes from famous restaurants that was given to my dad from different chefs. Which I could see many wanting to get a glimpse of. Well maybe in the future. But for now I am closing the chapter on theBest1-2punchrecipes and have begun work on publishing the book. It will be available to all on this blog and my website as well soon. Thank you for your faithfulness in this journey it has been an enlightening experience. I thank my dad as well for leaving the book with me and for his creativeness. Here is a review of the qualifications of just the "right punch"
(this blog was started on August 29, 2010 which is 2 days after my Mom and Dads birthday/anniversary August 27) Cheers to you both!

A successful punch is a drink with character. It is either definitely hot or thoroughly chilled. It has a pleasing tang and is never too sweet. It delights the eye as well as the taste and maintains its strength to the very last cup.  You can prepare punches in any amount. Most kinds of punch are easy to put together in terms of gallons. But a few, like the famous Planters Punch are traditionally made for one tall glass. And the fruit Sangria that's liked so well is meant to be served in pitcher. Cold punches benefit by mixing ahead and allowing to blend. For optimum chilling and strength, chill all ingredients thoroughly before placing in the bowl with ice to avoid too rapid melting and a diluted punch. Always add sparkling mixes just before serving.

strawberry ice mold

A large single ice block will not melt as quickly as small cubes. Ice molds are a decorative addition to the punch bowl They are especially attractive when the water is colored or when a pattern of berries or pieces of fruit are frozen into them.

green and red ice mold

A novel block of ice or cubes can also be made by freezing fruit cocktail or pineapple chuncks  along with their juice. You may also make the mold with one of the mixers or juice so that when it melts it does not dilute the drink.

fruit ice mold

Small scoops of sherbet can take the place of ice and at the same time, produce a decorative effect. When using take into account the sweetness they give.
A handsome punch bowl with matching cups makes an impressive presentation and one of the fancy fountains are always a hit a big events. You can always use the hollowed out watermelon for creating a "cool" looking display at seasonally appropriate events.

watermelon punch bowl

When preparing punch, use a simple syrup of superfine sugar for sweetening to insure complete dissolving. For large crowds it's ok to serve up several cups at a time, but do not do this with carbonated punches.

punchbowl with matching glasses

A festive well filled punch bowl radiates cordiality on an impressive scale. Yet it is the easiest way to provide refreshment for a large or lingering group.
Thank you again for visiting the site and I hope you always return when you are in need of just the right punch!

DECORATIVE ICE RING

LEMON SLICES
QUARTERED RED AND GREEN MARASCHINO CHERRIES
SPRIGS OF MINT OR HUCKLEBERRY

Arrange lemon slices and cherries along with the mint or huckleberry sprigs on the bottom of ring mold.
Add enough water to partially cover.
Freeze.
When frozen add water to fill 3/4 full.
Freeze.
Unmold.

In memory of our Lady Liz

Float Fruit side up in punchbowl.

JUNE PUNCH


4 cups sugar
4 cups water
2 cups strong black tea
six 6 ounce cans frozen lemonade concentrate undiluted
two-6 ounce cans frozen orange juice concentrate undiluted
2 number 2 cans pineapple juice (5 cups)
2 cups cut-up fresh strawberries and juice or 16 ounces of frozen strawberries, thawed
1 gallon of water
2 quart dry ginger-ale

Make syrup by boiling sugar and 4 cups of water for 10 minutes. Add tea and fruit juices. Chill 2-3 hours. Add remaining ingredients.
Pour over decorative ice block in punch bowl.

Serves 60-70

small things iced

PERTAINING TO PUNCH

If your planning a party with an iced punch, you can prevent the ice from watering down the beverage by pre-freezing ice cubes made from the punch's basic ingredient. For a ginger ale based punch for example, freeze a couple of ice trays full of ginger ale , for an orange punch, freeze orange juice.

• When using Ginger Ale: Chill well, always add just before serving
• For quick service: prior to event fill cups with punch, pass cups on trays, serve refills from punch bowls.
• For extra quick service: (for punch without sparkling water) Fill cups ahead place on trays inrefrigerator. Chill rest of punch in bottles.
• The Ice: ice dilutes flavor so use small ice block rather than cubes.
• Leftover Punch: Freeze in ice cube trays. Use to chill fruit juices, Iced tea or when making favorite fruit jelly use unflavored gelatin omit sugar and substitute leftover punch for liquid.
• Things to float in punch: melon balls, strawberries, lemon, orange or lime slices, twists of orange and lemon peel, thick banana slices(for milk punchs) summer blossoms, ivy or mint leaves,small scoops of sherbet
• To make ice blocks: Freeze water in 8x8x2 pan , heart shaped pan or ring mold.( I have used cool whip containers and they are the perfect size) Unmold, float in punch bowl. If desired top with tiny bouquet for the bride or roses for the sweet sixteen. You can freeze fresh fruit in fruit juice instead of water to make a block. 
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