Sneaky Citrus Punch Recipes

CITRUS PUNCH

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.

SPARKLING CITRUS PUNCH

Steps:

• In a large punch bowl or two large pitchers, combine water, juice concentrates, sugar, vanilla and, if desired, almond extract. Gently stir in soda.

SNAPPY SCALLOP CEVICHE

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.
• Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.
• Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
• Canchita, the Un-popped Popcorn of Peru:
• Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.
• Yield: 1 pound un-popped popcorn
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Inactive Prep Time: 10 minutes
• Ease of preparation: easy

CITRUS TROPICAL PUNCH

Steps:

• Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night.

DEEP POWDER PUNCH

Steps:

• Pour all ingredients and 1 large scoop of ice in blender. Blend and serve in Hurricane glass.

KID'S CRANBERRY CITRUS PUNCH

Steps:

• Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving. Serve over ice.

WARM CITRUS PUNCH

Steps:

• In a large pot over medium high heat, dissolve sugar in 1 cup of grapefruit juice. Stir in remaining grapefruit juice, pineapple juice and cranberry juice. Bring to a simmer. Add in bitters and rum. Serve warm.

CITRUS PUNCH

Steps:

• In two large pitchers or a large punch bowl, combine the first six ingredients.
• Gently stir in soda.
• Serve immediately.