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Festive wedding punches to compliment your cake
Here are some great wedding punch recipes to compliment your wedding menu:
Raditional Blue Wedding Punch
2 quarts unsweetened pineapple juice
1-2 liter bottle 7-up
1-quart light rum
1 bottle Blue Curacao
1 can coconut crème
Mix all the ingredients together and pour into an ice-filled punch bowl. You can add more 7-up if you prefer it weaker. Garnish with citrus fruit and pineapple slices.
Southern Wedding Punch
2 fifths of Bourbon, or Tennessee Whiskey
2 bottles club soda, or Canada Dry
1 pint strong-brewed Orange and Black Pekoe Tea (regular iced tea, but please do not use instant, or Sweet Tea) Sun Tea is a plus….
12 oz. lemon juice
Mix everything but the soda, and pour into an ice-filled punch bowl (or a #2 washtub, your choice). Add soda slowly, and mix gently.
1 gal. Sauterne Wine
4 bottles champagne
2 bottles ginger ale
½ pint Sherbert
Mix all ingredients and pour into an ice-filled punch bowl. Garnish with fruit slices.
Traditional Non-Alcohol Pink Wedding Punch
2 quarts 7-Up
2 quarts red raspberry sherbert
2 large cans Hawaiian Punch
2 large cans pink grapefruit juice
1 can pink frozen lemonade concentrate, made as directed
Set the sherbert out and allow it to get soft.
Mix all ingredients in a large punch bowl, and add plenty of ice. Allow to chill for 30 minutes before serving.
Lastly, for a very simple, basic non-alcoholic punch, simply place half a large container of sherbert of your favorite flavor and color in a large punch bowl and allow it to melt. Pour in 3-2 liter bottles of 7-Up, but do not mix it. Now, just drop scoops of the rest of the sherbert in and let them float on top. It is OK to mix sherbert flavors and colors if you want.