Citrus Ginger Punch Recipes

CRYSTAL LIGHT CITRUS BRUNCH PUNCH

Steps:

• Add juice and water to drink mix in large plastic or glass pitcher; stir until mix is dissolved. Refrigerate until ready to serve.
• Pour into punch bowl just before serving. Stir in ginger ale. Add orange slices. Serve over ice.

RHUBARB CITRUS PUNCH

Steps:

• In a Dutch oven or large saucepan, simmer rhubarb and water until rhubarb is soft, about 10 minutes. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to Dutch oven with the sugar. Heat until sugar is dissolved. Chill., Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and, if desired, strawberries. Serve in chilled glass over ice.

GINGER ALE FRUIT PUNCH

Steps:

• In a punch bowl or large pitcher, combine all ingredients. Serve immediately.

SPARKLING CITRUS PUNCH FOR A CROWD

Steps:

• Mix all ingredients in punch bowl, adding ginger ale just before serving.

CITRUS WHEAT BERRY SALAD

Steps:

• In a large saucepan combine broth and wheat berries. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until tender. Drain and cool. Cover and chill 2 hours.
• In an extra-large bowl combine wheat berries and next six ingredients (through parsley). For dressing, in a small bowl whisk together remaining ingredients.
• Pour dressing over wheat berry mixture; toss to coat. Top with additional parsley.

SUMMERY CITRUS, GINGER, AND RASPBERRY PUNCH

Steps:

• In a 1-quart saucepan combine the sugar, water and ginger. Set over medium heat and cook, stirring occasionally until the sugar has dissolved, about 15 minutes. Allow the syrup to cool completely, then strain through a fine mesh sieve. Discard solids and refrigerate until ready to use. Put the raspberries in a food processor and process until pureed. Strain the raspberry puree through a fine-mesh strainer into a clean bowl and set aside until ready to use. Discard seeds. In a 3 quart pitcher or punch bowl, combine the orange, lemon and lime juices, gin, and seltzer with the raspberry puree and the syrup. Stir to combine and serve over ice in cups.