Peach And Strawberry Punch Recipes

Steps:

• In punch bowl or large pitcher, mix all ingredients. Serve immediately.

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Steps:

• Freeze the strawberries in a zipper-lock bag at least 1 day in advance of making the sangria.
• Use a 12-cup muffin pan to make large ice cubes. Place a sprig of fresh mint in 6 of the muffin slots, then fill those slots ¾ full of water. Freeze until firm, about 5 hours. To remove the cubes, set the bottom of the muffin pan in a sink with just a little hot water.
• Combine the peaches, orange, blueberries and blackberries in a large punch bowl.
• Pour the wine, Curaçao and lemonade over the fruit in the bowl, and stir gently to combine. Place the punch in the refrigerator, and let sit for at least 2 hours or up to overnight.
• When ready to serve, add the sparkling water to the bowl, and stir gently again. Add the frozen strawberries and the mint ice cubes.

Steps:

• Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.

Steps:

• Peach& Strawberry Punch Combine sliced berries and chopped peaches in a small bowl.
• Sprinkle with sugar and gently stir.
• Allow the fruit to stand at room temperature 30 minutes to an hour.
• Pour fruit into iced punch bowl followed by wine, water, mint and ice.
• *Makes2 quarts* Nectarine Sunrise Reserve 8 nectarine slices.
• (*tobe used for garnish) In blender combine the chopped nectarines, orange juice concentrate, tequila and puree till smooth.
• Add crushed ice making sure to blend until slushy.
• (*Mixtureshould measure 5 cups in total-- add additional crushed ice if necessary) In bottom of glasses add 1 tbsp grenadine.
• Add slushy nectarine mixture.
• Top with a mint sprig and a nectarine slice.
• *Makes8 (5 ounce) servings* Fruity Lemonade Combine cherry lemonade concentrate, 1 can water, apricot nectar and pineapple juice in large pitcher.
• *Ifadding rum or vodka do so now-- (1/2 cup or to taste) Add ice cubes and then slowly pour in ginger ale and stir gently.
• Thread pineapple wedge, lime slice and marachino cherry onto plastic skewer for garnish.
• *Makes8 (5 ounce) servings*.

Steps:

• In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately.

Steps:

• 1. Combine sliced berries and chopped peaches in a small bowl.
• 2. Sprinkle with sugar and gently stir.
• 3. Allow the fruit to stand at room temperature 30 minutes to an hour.
• 4. Pour fruit into iced punch bowl followed by wine, water, mint and ice.
• 5. 5. *Makes 2 quarts*