10 Simple Wedding Punches Recipes

ELLY MAY'S WEDDING PUNCH

Steps:

• Dissolve the gelatin in the boiling water in a large saucepan.
• In a separate saucepan boil together the sugar and 4 cups water.
• Add the pineapple juice, orange juice and lemon juice. Cool.
• Combine the gelatin and juice mixtures.
• Pour into plastic containers and freeze. Set out about 3 hours before serving.
• Add the ginger ale just before serving.
• The punch will be slushy.

OLD FASHION WEDDING PUNCH

Steps:

• Heat sugar and water until syrup.
• In a large bowl, mix mix frozen concentrates and hot syrup so as to melt the concentrates.
• Add ginger ale and ice cubes to cool down punch, then drop in sherbert by the spoonfuls.
• Serve cold.

WEDDING PUNCH

Steps:

• Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale).
• Pour in a thin layer of ginger ale, and freeze until firm.
• Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm.
• Pour in remainder of ginger ale and freeze until firm.
• Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).
• Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.
• If you freeze the base, let it thaw completely before making the punch.