BASEBALL BEEN BERRY BERRY GOOD TO ME!

it's that time of year again and here are three super easy home run punch recipes!

INSTANT PITCHER PUNCH
1quart water
2 rounded tbs instant tea
1 6 ounce can frozen lemonade
1 6 ounce can frozen limeade
1 cup cranberry juice cocktail
1  20 oz bottle of ginger ale
orange and lemon slices
combine cold water and instant tea in a large pitcher, add concentrates and cranberry juice, just before serving add ginger ale, garnish with orange and lemon slices.
YIELDS: 2 1/2 qts


CRANBERRY FIZZ
1  16 ounce bottle cranberry juice cocktail chilled
1 bottle  10 ounce low calorie citrus flavored carbonated beverage chilled
1 lemon cut in 6 slices
just before serving, mix cranberry juice and carbonated beverage in a large pitcher pour into 6 small glasses.
Make a slit in each lemon slice from outside edge to center, hang over each glass.


SUNNY PUNCH

2 packages orange or tangerine instant soft drink mix
1 cup sugar
4 quarts cold water
2 cans (6 ounce each) frozen lemonade
lemon and orange slices
put soft drink mix into large bowl. Add sugar, cold water and lemonade concentrate. Stir to combine. Chill. Garnish with lemon and orage slices.
YIELD: 35 servings

SUMMER SPIRIT PUNCH

A LOVELY PLUM PUNCH
2 jars of plum jelly
2 cups boiling water
2 cans frozen orange juice concentrate undiluted
1/2 cup lemon juice
6 bottle of lemon lime soda (7 ounces each)
2 cups smirnoff Vodka

Beat 2 jars of plum jelly until smooth. Gradually beat 2 cups boiling water into jelly until smooth. Blend in orange juice concentrate, chill mixture until cold. Combine jelly mixture and lemon juice over ice cubes in a punch bowl. Slowly add 6 bottle of soda and 2 cups of Vodka.
Yields 25 servings


RASPBERRY COOLER

click on pic for a raspberry surprise

1 pint raspberry sherbet
1 cup vodka
1 quart ginger ale

Scoop 1 pint sherbet into a punch bowl. Pour over 1 cup ginger ale and 1 cup vodka.
Yields 12 servings

TEA FRUIT PUNCH
4 cups double strength orange pekoe or English Breakfast tea
2 cups sweet sherry
1 cup fresh lemon juice
2 cups rum
1/2 cup lime juice cordial
sugar to taste
1 orange sliced very thin
ice
mix together tea, sherry, lemon juice, rum and lime cordial. Add sugar to tea before cooling. Add 3 cups of ice and allow to stand until ice is melted. Stir well and strain into a bowl. Float orange slices on top. Serve very cold....add extra ice if needed
Yields 24 servings

SA...WEEEET!

FRUIT PUNCH WITH MINT

from I am baker

2/3 pounds of tea (black)
4-1/2 gallon water
1 qt pineapple juice
the juice of 24 lemons
the juice of 16 oranges
5 pounds of sugar...WOW!
1/2 cup mint leaves

make tea with 2 and 1/2 gallons of water. Mix all juices and tea,(after it has cooled to room temperature)
Use remaining 2 gallons of water and sugar to make a syrup.Heat in sauce pan on low heat until sugar is dissolved.  While syrup is cooling add mint leaves to sugar mixture. Add cooled syrup to fruit mixture. Chill and strain and serve. serves: 100

be sure to check out the tutorial on this cake! (click on caption)

recipe number 50

Party Punch
4 quarts water
3 cups sugar
6 ounces lemon juice
1 quart apple juice
1 pint orange juice
1 pint  strong black tea
bring water and sugar to boiling. Combine with remaining ingredients and chill before serving.
Yield: 40

recipe number 30

Heart and Flowers Punch
1 cup fresh lemon juice
1 1/2 cups fresh orange juice
1 cup pineapple juice
1 cup sugar
2 cups boiling water
9 tea bags (black) and 6 cups of cold water or gingerale.
Combine fruit juices and sugar. Pour boiling water over tea, steep 5 minutes, stir, strain, and cool.  Combine juices and tea.  Just before serving, blend with the cold water or chilled gingerale. Pour over ice mold or ice block in punch bowl.

recipe number 16

Hospitality Tea Punch
1 quart water/6  orange pekoe tea bags
1/2 tsp mace/1/2 tsp allspice
long strips of lemon peel cut from 2 Lemons
2 quarts of cranberry-orange juice, chilled.
1 quart lemon soda, chilled.
sugar to taste/orange and lemon slices/ ice cubes
Boil water in saucepan. Remove from heat and add tea bags, mace, allspice and lemon peel. Cover and let steep for 5 minutes. Remove teabags and lemon peel. Cool and then chill. Just before serving pour tea into punch bowl and stir in cranberry-orange juice and lemon soda. Add sugar to taste. Garnish with orange and lemon slices and add ice cubes.
Yeild: 30 four ounce punch cup servings

recipe number 15

Anniversary Fruit Punch
2 - 46 ounce cans unsweetened pineapple juice.
1 - 6 ounce can frozen lemonade concentrate
1 cup strong black tea
2 quarts ice-cold water
2 - 6 ounce bottle maraschino cherries with juice
chill all ingredients; mix and pour over block of ice in punch  bowl.
Yeilds: 50  1/2 cup servings

recipe number 7

Cranberry Tea Punch
21/2 cups boiling water
5 black chai tea bags
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4cup sugar
1 pint cranberry juice cocktail
11/2cups water - 1/2 cup orange juice - 1/3 cup lemon juice
pour boiling water over tea and spices.  cover and let steep 5 minutes. Remove tea bags. Add sugar; stir till dissolved; cool.   Add remaining ingredients; chill. Serve over ice cubes in punch  bowl. Makes 6-8 servings