Franspinelimepunch Recipes

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PINEAPPLE PUNCH



Pineapple Punch image

Filled with delicious citrus flavors, this lively beverage will brighten any setting, according to Verna Doerksen of MacGregor, Manitoba. She reveals, "I usually make two to three batches for family gatherings, and there's never any left."

Provided by Taste of Home

Time 10m

Yield 7-1/2 quarts.

Number Of Ingredients 7

2 cups sugar
2-1/2 cups boiling water
1 bottle (48 ounces) grapefruit juice
1 can (46 ounces) orange juice
1 can (46 ounces) pineapple juice
1 cup lemon juice
2 liters lemon-lime soda, chilled

Steps:

  • In a large bowl, dissolve sugar in water. Add juices. Refrigerate for 2 hours or until chilled. Just before serving, stir in soda.

Nutrition Facts :

FRUIT PUNCH



Fruit punch image

Make this fruit punch as a non-alcoholic drink for a summer party. With fresh fruit, mint, juice and lemonade, it's wonderfully refreshing

Provided by Cassie Best

Categories     Cocktails, Drink

Time 10m

Yield Serves 10-12

Number Of Ingredients 8

8-10 strawberries , halved or sliced
½ orange , sliced
½ lemon , sliced
handful of mint leaves
large handful of ice
500ml pineapple juice
300ml orange juice
300ml lemonade

Steps:

  • Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.

Nutrition Facts : Calories 39 calories, Fat 0.1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

CHAMPAGNE PUNCH II



Champagne Punch II image

Champagne punch, with fruit.

Provided by MAUREENDOWNEY

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time P1DT1h

Yield 10

Number Of Ingredients 7

1 cup cognac
4 tablespoons white sugar
4 cups Sauterne wine
1 pound seedless grapes
1 (16 ounce) package frozen strawberries, thawed
1 liter carbonated water
1 (750 milliliter) bottle champagne

Steps:

  • Combine cognac, sugar and wine. Place in refrigerator overnight.
  • In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight.
  • To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the champagne.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 28.8 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1160.6 mg, Sugar 15.3 g

FRAN'S PINE-LIME PUNCH



Fran's Pine-Lime Punch image

Make and share this Fran's Pine-Lime Punch recipe from Food.com.

Provided by Hill Family

Categories     Punch Beverage

Time 10m

Yield 25 serving(s)

Number Of Ingredients 4

1 (46 ounce) can unsweetened pineapple juice, chilled
1 (46 ounce) can orange juice, chilled
1 quart lime sherbet
1 quart ginger ale, chilled

Steps:

  • Combine all juices in a punch bowl or halved and scooped out watermelon.
  • Just before serving add scoops of sherbet.
  • Pour ginger ale over sherbet.

Nutrition Facts : Calories 100.1, Fat 0.7, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 23.1, Fiber 1, Sugar 19.1, Protein 0.8

FRANGIPANE



Frangipane image

Provided by Joanne Chang

Categories     Nut     Tree Nut     Almond

Yield Makes about 1 3/4 cups/390 g

Number Of Ingredients 9

2/3 cup/100 g whole blanched almonds, 3/4 cup plus 2 tbsp/100 g sliced blanched almonds, or 1 cup/100 g almond flour
1/2 cup/115 g unsalted butter, at room temperature
1/2 cup/100 g granulated sugar
2 large eggs
4 tsp all-purpose flour
1/8 tsp vanilla extract
Pinch of kosher salt
Special Equipment
food processor if using whole or sliced nuts, stand mixer with paddle attachment or handheld mixer (optional)

Steps:

  • 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
  • 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
  • 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.

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