Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
In a large punch bowl, combine sweet woodruff, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, remove the woodruff, and pour the wine over ice in a punch bowl. Add the remaining ingredients, stir, and serve as soon as thoroughly chilled.
Easy Lavender sugar:
Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
Pour the wine over ice in a punch bowl.
Add the Cava, and strawberries, stir, and serve over ice.
Easy Lavender sugar:
4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
In a large jug, combine white wine, apricot brandy and triple sec. Cover and chill until ready to use.
At serving time, add champagne and soda water, stir to blend, and pour into a punch bowl.
Add an ice ring to the punch bowl, and serve.
Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.
Pour the wine over ice into a punch bowl; discard the woodruff.
Add the sugar, brandy, champagne, strawberries and orange slices, stir gently to combine.
Garnish with additional fresh sweet woodruff and float fresh edible flowers such as Johnny jump-ups and violets in the punch bowl, as desired.
Serve the punch thoroughly chilled, in wine glasses or champagne flutes.
Mix pineapple juice and Big K punch in punch bowl.
Add scoops of pineapple sherbet and stir until frothy.
Delicious and so easy!
2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
Peel mango and cut into small cnunks and add to the pineapple.
Pour the Madeira and 1 bottle of white wine over the fruit.
Cover and chill until the guests arrive.
When the guests arrive, add the remaining wine and the champagne and serve.
Mix the first 3 ingredients together, using equal amounts of each.
Put in the fridge to chill.
If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
If using ice ring put it in the punch bowl.
Pour punch into bowl.
Squeeze half the lime over top of the punch.
May slice and float lime slices in bowl if desired.
In a large punch bowl, combine wine, grenadine syrup, lemon juice and ginger ale.
Spoon sherbet into punch.
Serve immediately.
Serves 22 (4 oz.) drinks.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
Combine all ingredients, except wine, in 3 to 3 1/2-quart casserole.
Heat in microwave, covered for 20 minutes or until warmed and temperature of 160\u00b0 is reached.*
Remove spices by straining.
Stir in wine.
Serve warm or cold.
*Use the Auto Temp control system to cook to 160\u00b0 if your microwave has this feature.
n the bottom of large punch bowl or glass pitcher.
In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.
Combine all ingredients in a 3 qt crock pot.
Cover and cook on low setting 2.5 hours. Remove and discard cloves and cinnamon sticks before serving.
Directions for spice bag- gather spices and put in a piece of cheesecloth tied with a string. (leave longer threads so it is easier to take out or I hang mine from the end of the crock similar to a tea bag) The punch retains the flavor of the spices without the mess of removal.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
Place Hawaiian punch and soda in punch bowl.
Scoop sherbet on top, and pop in ice cubes.
Serve immediately.
Mix lemon-lime soda and fruit punch together in a large punch bowl. Scoop raspberry sherbet into punch mixture.
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
Combine limeade, white wine and ginger ale in punch bowl. Serve with an ice ring and lime slices.