Frozen Patio Punch Recipes

SUMMERTIME WATERMELON PUNCH FOR A CROWD

Steps:

• Process watermelon in batches in a food processor until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour juice into a large pitcher or punch bowl. Stir in juice concentrate and lemon juice. Refrigerate until chilled., Stir in wine and ginger ale before serving. Serve over ice with additional watermelon.

FROZEN TEXAS PUNCH WITH A PUNCH

Steps:

• Make simple syrup boiling 1 & 1/2 cups sugar and 1 cup water for 3 minutes, cool completely.
• Use only 1 & 1/2 cans of the limeade.
• Mix all ingredients in large container and add 5 cans of water using the large lemonade can (60 oz of water).
• Freeze.
• Stir after 8 hours.
• Keep frozen for a slush.

FROZEN BANANA PUNCH

Steps:

• Combine fruit juice and lemonade in a 1.5-gallon container.
• In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
• Freeze the base in 5 1-quart containers.
• The day of service, thaw the punch base until it is slushy.
• Add two liters of mixer for every quart of punch base.
• Serving suggestion: Punch cups may be garnished with skewered fruit.
• I think 2 cups of sugar is enough. Add more to adjust to your own taste.