VODKA PUNCH
Provided by Michael Symon : Food Network
Categories beverage
Time 4h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the vodka, cranberry juice, pineapple juice and orange liqueur to a pitcher and stir to combine. Pour in the ginger ale.
- Fill 4 highball glasses with the Berry-Lemonade Ice Cubes and pour the punch evenly among the glasses. Serve topped with club soda and an orange slice. (Alternatively, pour the vodka punch into mason jars with lids and store, covered, in the refrigerator, adding ice and garnishes before serving.)
- Make the ice cubes the night before: Sprinkle the berries into an ice cube tray. Top with the lemonade or limeade and place in the freezer until frozen, at least 4 hours. Pop the ice out of the tray and store in a resealable plastic bag. Makes about 16 ice cubes.
WARM CIDER CRANBERRY PUNCH
I first made this at an instructional cooking camp. My kids loved it so much that, for a time, they insisted we make it every day. Serve it hot in the winter or with the ice during the summer. -Carol Gehringer, Raleigh, North Carolina
Provided by Taste of Home
Time 3h10m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. slow cooker, combine cranberry juice, apple cider, lemonade concentrate and lemon. Place cinnamon sticks, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Discard spice bag and lemon. If desired, garnish with cinnamon stick, cranberries and lemon peel.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE CIDER ICE
Provided by Food Network
Time 5h15m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- In a large heavy-bottomed saucepan, combine all the ingredients. Heat until the mixture begins to simmer. Decrease to medium low heat and let the mixture steep and reduce (but do not let boil) to 8 cups, about 1 hour. Refrigerate until cold.
- Pour reduced liquid into a shallow pan. Freeze, stirring every 1/2 hour, until hard, about 3 to 4 hours.
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