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Apple-blossom Punch

chef.pierre's picture
Ingredients
  Apple juice 1 Can (10 oz)
  Pink lemonade 12 Ounce
  Dry vermouth/Dry white wine 2 Cup (32 tbs)
  Canned apple juice/Sweet cider 48 Ounce
  Canned lemonade 12 Ounce
  Cranberry juice 2 Cup (32 tbs)
  Vermouth/Dry white wine 2 Cup (32 tbs)
  Ice cubes/1 small block of ice 3
Directions

Blend 1 1/2 cups apple juice with the frozen lemonade.
Add remaining apple juice, cranberry juice and vermouth.
Pour over ice cubes or a block of ice in a punch bowl.
Makes 25 (4-ounce) servings.
Note: In place of cranberry juice, use 1/2 cup raspberry syrup and 1 1/2 cups fruit punch.
If too sweet, add a little unsweetened lime or lemon juice to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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