50 Punch Recipes

Non-alcoholic punches

1. Muskmelon. Cut 1/2 a cantaloupe with a baller and freeze. Puree 1 diced cantaloupe, 1/4 cup honey, and 2 tablespoons lime juice. Strain into a punch bowl; skim off any foam. Add 1 quart of club soda and the frozen cantaloupe balls.

2. Guava and passion fruit. Combine 2 x 400 ml cans of unsweetened coconut milk, 1 cup each of sugar and water, and freeze in a ring mold. Combine 4 cups each of guava nectar, passion fruit nectar, and orange juice in a punch bowl. Add a coconut ice ring and diced mango.

3. Melon and tapioca. Simmer 1 cup tapioca pearls in 6 cups water until soft, 40 minutes. Drain and add to a punch bowl. Stir in 3 x 400 ml cans unsweetened coconut milk and 1.5 cups sugar. Dice 1 large honeydew melon; puree half the melon with 3 cups water and add to the bowl. Chill. Stir in the remaining melon cubes. Serve over ice.

4. Tropical punch. Spoon 500 ml each of lime and mango sorbet into a ring mold; add 1 cup of maraschino cherry, top with 1 cup of coconut water, and freeze. In a punch bowl, combine 3 cups each of orange juice, pineapple juice, coconut water, and lemon-lime soda. Top with an ice cream ring, a few sprigs of mint, and 1 thinly sliced ​​lime.


5. Non-alcoholic sangria. Combine 4 cups of hot, strong hibiscus tea, 1/2 cup of sugar, and 6 crushed juniper berries; let cool. Combine in a punch bowl with 4 cups of sliced ​​fruit (such as apples, oranges, and kiwi), 2 cups each of orange juice and lemon-lime soda. Serve over ice.

6. Orange and grapefruit. Combine 3 x 12 oz cans of blood orange soda and 4 cups of grapefruit juice in a punch bowl. Add orange slices. Serve over ice.


7. Strawberry lemonade. In a bowl, combine 1 pound halved strawberries with 1 1/4 cups sugar and 2 teaspoons vanilla; let sit for 30 minutes. Puree half the strawberry mixture with 1 1/2 cups lemon juice; combine in a punch bowl with 6 cups water. Stir in the remaining berries. Serve over ice.

8. Strawberries with rhubarb. Freeze halved strawberries with water in ice cube trays. Simmer 6 cups water, 3/4 cup sugar, and 1½ lbs (680 g) chopped rhubarb over medium heat until soft, about 25 minutes. Cool, then strain the syrup into a punch bowl. Add 2 cups each club soda, ginger ale, and strawberry ice.

9. Cranberry with strawberries. Puree 6 cups diced, seeded watermelon; strain and freeze in a ring mold. Combine 4 cups sliced ​​strawberries, 2 cups each cranberry juice and lemon-lime soda, and 3 thinly sliced ​​apples in a punch bowl. Add a watermelon ice ring.

10. Raspberry and basil limeade. Freeze 4 cups of water with 12 ounces (340 g) of raspberries and 1 cup of basil leaves in a ring mold. Simmer 10 cups of water with 4 cups of basil leaves and 1 3/4 cups of sugar over medium heat for 10 minutes. Cool, then strain the syrup into a punch bowl. Add 1/2 cup of lime juice and an ice ring.

11. Blueberry and mint limeade. Make limeade (No. 10), substituting blueberries for the raspberries and mint for the basil.

12. Cherry limeade with vanilla. Freeze 4 cups of water and 1 sliced ​​lime in a ring mold. Combine 6 cups of cream soda, 1 1/4 cups each of lime juice, cherry juice, and water, and 1/2 cup of sugar in a punch bowl. Add a lime ice ring.

13. Ginger and lime. Simmer 7 cups of water with 2 cups of sliced ​​ginger over medium-low heat for 20 minutes. Cool and strain into a punch bowl. Add 3 cups each of ginger beer and lemon-lime soda, a splash of crystallized ginger, and lime wedges. Serve over ice.

14. Pineapple with cucumber. Puree 6 cups chopped pineapple, 6 sliced ​​celery stalks, 1 sliced ​​peeled and seeded cucumber, 1 cup each water and sugar, and 1/2 cup lime juice in several batches. Strain into a punch bowl; skim off any foam. Stir in cucumber slices. Serve over ice.

15. Mint with honey. Freeze 4 cups of water and 1 cup of mint leaves in a ring mold. Bring 10 cups of water, 4 cups of mint sprigs, and 3/4 cup of honey to a boil. Remove from heat and let stand for 20 minutes. Strain into a punch bowl. Chill. Add 2 tablespoons of lemon juice and an ice ring.

16. Pomegranate and green tea. Mix 8 cups of hot, strong green tea with 1/2 cup of sugar; let cool. Combine in a punch bowl with 4 cups of pomegranate juice. Serve over ice.

17. Iced tea with peach. Freeze 3 cups of water and 450 g of frozen peaches in a ring mold. Combine 5 cups each of chilled strong black tea and peach nectar in a punch bowl. Add a fruit-filled ice ring.

18. Horchata. In a blender, combine 4 cups water, 1 cup uncooked white rice, 1/2 cup sugar, 1/3 cup milk, 2 teaspoons vanilla, and 1/2 teaspoon ground cinnamon until the rice is pureed, about 1 minute. Refrigerate overnight. Strain into a punch bowl. Top with 5 cups diced cantaloupe and 1 cup toasted pecans. Serve over ice.

19. Cherries and ice cream. Arrange 12 maraschino cherries in a ring mold. Spoon 1.4 quarts of softened vanilla ice cream into the mold and smooth the top; freeze. Combine 2 quarts of root beer and 3/4 cup of grenadine in a punch bowl. Top with a ring of ice cream and a few cherries.

20. "Shirley Temple." Combine 2 liters of lemon-lime soda, 2 cups of cherry juice, 1/2 cup of grenadine, and 1 can of maraschino cherries (10 oz., juice included) in a punch bowl. Serve over ice.

21. Cherry with cola. Follow recipe #20, using Coca-Cola instead of lemon soda.

22. Apple and grapes. Combine 6 cups lemon-lime soda, 4 cups grape juice, 2 cups apple juice, and 1/4 cup lime juice in a punch bowl. Serve over ice.

23. Apple with cider. Freeze 4 cups of apple juice and 1 thinly sliced ​​apple in a ring mold. Pour 2 750 ml bottles of sparkling apple cider into a punch bowl. Add an ice ring.

24. Pineapple and pomegranate. Combine 6 cups pineapple juice, 3 cups lemon-lime soda, and 1 cup pomegranate juice in a punch bowl. Stir in the pomegranate seeds. Serve over ice.

25. Flower punch. Freeze 4 cups of water and 10-12 edible flowers in a ring mold. Combine a 750 ml bottle of sparkling apple cider and 4 cups of light grape juice in a punch bowl. Add an ice ring.

26. "Water Lilies". Freeze 4 cups of water and 8 gummy frogs in a ring mold. Combine 1 liter of lemon-lime soda, 3 cups of cranberry juice, 1 cup each of grape juice and blackberries in a punch bowl. Add an ice ring.

Alcoholic punches

27. "Bloody Mary". Puree 6 cups chopped celery with 3/4 cup lemon juice; strain into a punch bowl. Add 8 cups tomato juice, 2 cups vodka, 2 tablespoons each horseradish, Worcestershire sauce, and hot sauce, and 1/4 teaspoon smoked paprika. Add lemon wedges and celery leaves. Serve over ice.

28. Strawberries with pepper vodka. In a bowl, toss 1 pound chopped strawberries with 1 1/4 cups sugar; let sit for 30 minutes. Puree half the berry mixture with 1 1/2 cups lemon juice; combine in a punch bowl with 4 cups water and 2 cups pepper vodka. Stir in the remaining berries. Serve over ice.

29. Raspberries with wine. Freeze 4 cups water and 2 sliced ​​oranges in a ring mold. Simmer 1 bottle (750 ml) red wine, 3 cups water, 2 cups sugar, 2 10-ounce packages frozen raspberries, 1/2 cup each orange juice, lemon juice, and Chambord (or other raspberry liqueur), 2 cinnamon sticks, and 1 1/2 teaspoons vanilla over medium heat for 15 minutes. Cool; strain into a punch bowl. Add 6 cups club soda, 12 ounces fresh raspberries, and a fruit-filled ice ring.

30. Red sangria. Combine 1 bottle of red wine (750 ml), 1.5 cups each of orange juice, pomegranate juice, lemon-lime soda, and 3/4 cup of rum in a punch bowl. Add 3 sliced ​​plums, 2 sliced ​​oranges, and a sliced ​​green apple. Let sit for 2 hours. Serve over ice.

31. White sangria. Combine 1 bottle of white wine (750 ml), 3 cups ginger ale, 2 sliced ​​peaches, 1/2 cup each sugar, vodka, and elderflower liqueur, and 1½ oz raspberries in a punch bowl. Add 2 cups sliced ​​fruit (such as plums, oranges, and apples). Let stand for 2 hours; stir. Serve over ice.

32. Sangria with mango and peach. Freeze 3 cups of water and 1 pound of frozen peaches in a punch bowl. Combine 1 bottle of white wine (750 ml), 4 cups of mango nectar, 1 liter of lemon-lime soda, 1 1/2 cups each of light rum and peach-flavored vodka, 1 cup of orange juice, and 1/4 cup each of lemon and lime juice in a punch bowl. Add an ice ring.

33. Prosecco with grapefruit. Freeze 4 cups of cranberry juice in ice cube trays. Combine 1 liter of ginger ale, 2 cups of grapefruit juice, 1/2 cup each of sugar and lime juice in a punch bowl. Add a bottle of Prosecco (750 ml) and cranberry ice.

34. Sangria with melon. Dice 1 cantaloupe and freeze for 1 hour. Puree 3 cups frozen cantaloupe, 1 cup ginger ale, 2 slices peeled ginger, 1/2 cup each sugar and lime juice. Pour into a punch bowl. Puree the remaining cantaloupe, adding 3 cups ginger ale in batches; add to the bowl along with a 750 ml bottle of white wine. Serve over ice.

35. Margarita with pineapple. Simmer 1/2 cup water and sugar until the sugar dissolves; let cool. Combine in a punch bowl with 1/2 bottle of white wine (750 ml), 2 cups each of tequila and pineapple juice, and 1/2 cup each of lime and orange juice. Chill. Add 3 cups of club soda and a few lime wedges. Serve over ice.

36. Limoncello. Combine 1/2 bottle of limoncello liqueur (750 ml), 6 cups of club soda, 2 cups of ginger ale, and 1/2 cup of lemon juice in a punch bowl. Add lemon slices. Serve over ice.

37. Raspberry lemonade and rum. Mash the rind of 4 lemons (in wide strips) with 12 ounces (340 g) of raspberries and 1/2 cup of sugar. Transfer to a punch bowl, add 2 cups of lemon juice, 1 1/2 cups of dark rum, 1 cup of raspberries, and a few lemon slices. Top with 2 cups of sparkling wine. Serve over ice.

38. Beer and lemonade. Freeze 1.5 cups lemonade, a 12-ounce bottle of beer, and 2 sliced ​​lemons in a ring mold. Combine 3 x 12-ounce bottles of beer, 4 1/4 cups lemonade, and 1.5 cups bourbon in a punch bowl. Add an ice ring.

39. Dark beer with ice cream. Spoon 950 ml of softened vanilla ice cream into a ring mold and smooth the top; freeze. In a punch bowl, whisk together 2 x 350 ml bottles of chocolate stout, 14 oz can of sweetened condensed milk, and 3/4 cup of sugar. Top with 6 cups of cream soda and an ice cream ring.

40. Bourbon slush. In a baking dish, combine 950 ml of milk, 1 1/2 cups of bourbon, 1 cup each of powdered sugar and cream, and 1 tablespoon of vanilla. Freeze until fluffy, about 4 hours; transfer to a punch bowl. Sprinkle with nutmeg.

41. Peach vodka and brandy. Combine 5 cups water, 1 cup brandy, 3/4 cup dark rum, 2/3 cup lemon juice, 1/2 cup peach-flavored vodka, and 1 1/2 cups sugar in a punch bowl. Serve over ice.

42. Sweet tea with bourbon. Simmer 1/2 cup water and sugar until the sugar dissolves; let cool. Combine 8 cups chilled strong black tea, 1 cup each lemon juice, bourbon, and syrup in a punch bowl. Add a few lemon slices. Serve over ice.

43. Coconut punch. Combine 2 x 400 ml cans of unsweetened coconut milk, 1 cup each of sugar and water; freeze in a ring mold. Combine 1 liter of ginger ale, 4 cups each of guava nectar, passion fruit nectar, and orange juice, and 2 cups of coconut rum in a punch bowl. Add an ice ring and diced mango.


44. Spicy passion fruit. Freeze 4 cups of water and 1 sliced ​​jalapeño in a ring mold. In a punch bowl, combine 3.5 cups each of water and lemon-lime soda, 2 cups of passion fruit puree, 1.5 cups each of sugar and tequila, and 1/4 cup of lime juice. Add an ice ring.


45. "Mai Tai". Freeze 4 cups of pineapple juice and 2 cups of chopped pineapple in a ring mold. Combine 2 cups of pineapple juice, 1.5 cups each of light and dark rum, 3/4 cup each of lime juice, Curaçao, and amaretto in a punch bowl. Add an ice ring and a few maraschino cherries.

46. ​​Rum with pineapple. Freeze 4 cups of chopped pineapple. In a punch bowl, combine 1.5 cups of dark rum, 1 cup each of orange and pineapple juice, 1/2 cup of lemon juice, 1/3 cup of sugar, and 1/3 cup of grenadine. Add the frozen pineapple and a few mint leaves.

47. Mandarin with ginger. Combine 6 cups of mandarin juice, 2 x 350 ml bottles of ginger beer, and 1.5 cups of Cointreau or other orange liqueur in a punch bowl. Add mandarin and lemon slices. Serve over ice.

48. Lychee. Combine 3 cups lychee nectar, a 18-ounce jar of lychees (drained), 2 cups each cranberry juice and vodka in a punch bowl. Serve over ice.

49. Blackberry and lime. In a bowl, combine 6 cups of blackberries with 1 cup of sugar; let sit for 30 minutes. Puree half of the berry mixture with 1/2 cup of lime juice and 1/2 teaspoon of bitters. Strain into a punch bowl and add 1 liter each of ginger ale and club soda, 1 1/2 cups of gin, and the remaining blackberries. Serve over ice.


50. Watermelon and lime. Dice 1 medium seedless watermelon; freeze half. Puree the remaining watermelon and strain into a punch bowl. Add 2 cups vodka, 1 1/4 cups lime juice, and 1/2 cup elderflower liqueur. Top with frozen watermelon cubes, mint leaves, and lime wedges.