Easter Brunch Punch Recipe 445

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BRUNCH PUNCH



Brunch Punch image

Kids will love the sweet, tropical taste of this pretty party punch from Rosa Griffith of Christiansburg, Virginia.

Provided by Taste of Home

Time 5m

Yield about 3 quarts.

Number Of Ingredients 4

2 cans (46 ounces each) tropical punch-flavored soft drink
1 cup pineapple juice
3/4 cup thawed lemonade concentrate
1 can (12 ounces) ginger ale, chilled

Steps:

  • In a punch bowl or large container, combine the first three ingredients. Cover and refrigerate. Stir in ginger ale just before serving.

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.

EASTER CHAMPAGNE PUNCH



Easter Champagne Punch image

A delicious springtime punch for your Easter Celebration! Similar to a traditional mimosa or buck's fizz, but with a delicate & subtle hint of roses! Very lovely, and one of my favorite punches for Easter, Christenings, or other springtime celebrations. Culinary rose water is available at some health food stores and most Middle Eastern grocers, or purchase online. Or, make your own.

Provided by BecR2400

Categories     Punch Beverage

Time 10m

Yield 12 cups of punch, 12-24 serving(s)

Number Of Ingredients 5

1 (12 ounce) can frozen orange juice concentrate, thawed
4 1/2 cups water
2 (750 ml) bottles champagne, chilled
3 -4 teaspoons rose water
ice

Steps:

  • Combine orange juice concentrate and water; pour into punch bowl.
  • Slowly pour champagne down side of bowl; add rose water.
  • Stir gently with an up-and-down motion. Add ice. Makes about 12 cups.

Nutrition Facts : Calories 159.6, Fat 0.1, Sodium 9.1, Carbohydrate 16.8, Fiber 0.3, Sugar 14.5, Protein 0.9

FALL BRUNCH PUNCH



Fall Brunch Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 20m

Yield 1 drink

Number Of Ingredients 13

3 ounces cloudy apple cider
1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows
1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish
2 tablespoons maple syrup
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract

Steps:

  • Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
  • Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
  • In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
  • Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

EASTER BRUNCH PUNCH RECIPE - (4.4/5)



Easter Brunch Punch Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 7

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (12-ounce) can frozen lemonade concentrate, thawed
3 cups pineapple juice
2 cups peach nectar
1 (1-liter) bottle ginger ale
5 cups ice cubes
Orange, lemon, and pineapple slices for garnish

Steps:

  • In a large punch bowl, combine orange juice and lemonade concentrates, pineapple juice and peach nectar; stir until well combined. Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top, and serve immediately. If you prefer an alcoholic version, substitute 1 (750-ml) bottle of champagne for the ginger ale.

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