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Apricot Nectar Punch Recipes
Nothing quells your parched throat like a pitcher of cool refreshing punch tantalizing enough to satiate your soul. This warm weather favorite makes for a great party addition. Betty shows how to stir up this perfect thirst quencher that is alcohol free and
Mother's Day Special Apricot Pineapple Punch
GETTING READY 1. Preheat the oven to 350 F. MAKING 2. In a saucepan bring the stock to lukewarm temperature and remove from the heat. 3. Stir in the cheese oil honey thyme dill and yeast. 4. Add the mashed potatoes and set aside for 10 minutes to make the
Pecan Waffles with Strawberry Sauce
MAKING 1.Take a kettle put tea bags in it and pour boiling water. 2.Brew for 5 minutes. 3.Once done take the tea bags out. 4.Put the brewed tea aside. 5.In the kettle put pineapple juice apricot nectar orange concentrate lemon juice sugar and water. 6.Mix well
Hot Tea Nectar
In a small saucepan combine water sugar stick cinnamon and whole cloves. Bring to boiling reduce heat. Cover and simmer for 10 minutes. Cover and chill for 2 to 24 hours. Pour the sugar mixture through a fine mesh sieve discard spices. In a punch bowl combine
Spiced Fruit Punch
MAKING 1 Take a punch bowl and mix all the fruit juices together by stirring it well. 2 Chill the mixture once the sugar dissolves. SERVING 1 Add ice cubes or ring along with some ginger ale. 2 Garnish with citrus fruit slices like orange and lemon and serve
Golden Fruit Punch
MAKING 1 In ice cube trays add apricot nectar and freeze to make 2 3 doz cubes. 2 In a bowl add honey pour hot tea over the honey stir well now add the orange and lemon juice chill. 3 In a punch bowls place fruit juice cubes add the tea juice mixture finally
Combine first 6 ingredients in a saucepan bring to a boil reduce heat simmer 10 minutes. Strain and dis card spices. Chill. Combine chilled mixture with remaining juices and ginger ale. Serve over ice.
MAKING 1 Use a 2 quart glass pitcher or bowl to pour in boiling water. 2 Dip tea bag and let stand for 5 minutes. 3 Discard tea bag. 4 Add sugar to stir in until dissolved. 5 Pour in apricot nectar and lemonade concentrate and stir well. FINALIZING 6 Stir in
The Best Tea Punch
MAKING 1. In a punchbowl mix and chill first 7 ingredients. SERVING 2. Add lemon lime and serve immediately.
Zesty Fruit Punch
Combine sugar mint leaves and boiling water stir to dissolve sugar. Cool. Chill. Strain into chilled punch bowl. Add lemon juice apricot nectar the concentrates and ginger ale. Top with scoops of lemon sherbet. Garnish with mint leaves or float thin slices of
Frosty Golden Punch
Boil sugar and water for one minute and cool add juices and freeze in a Bundt pan or a similar mold. Thaw 1 1 1 2 hours before serving. Add cold ginger ale and champagne. Serve over block of ice in punch bowl or substitute frozen ring mold of punch juices. For
In a large bowl dissolve gelatin and sugar in water. Stir in the apricot nectar pineapple juice and lemon juice. Freeze in two 2 qt freezer containers. Remove from the freezer 2 3 hours before serving. Place contents of one container in a punch bowl mash with
Orange Witches Brew Punch
In a large kettle combine all ingredients except orange slices. Simmer for 15 to 20 minutes. Garnish punch with floating clove studded orange slices. Serve hot.
Apple Cider Punch
Tie the 8 inches stick cinnamon and the cardamom in a cheesecloth bag. In a large saucepan combine apricot nectar orange juice grape juice lemon juice brown sugar and spice bag. Bring to boiling. Reduce heat cover and simmer 15 minutes. Remove spice bag.
MAKING 1. In a blender add strawberries and puree. 2. In a punch bowl add strawberries puree apricot nectar water juice concentrate and sugar and stir until sugar dissolves. 3. Gradually pour in ginger ale and allow to chill. SERVING 4. Serve chilled in
Fruit Medley Punch
MAKING 1 In a slow cooker add the apricot nectar orange juice brown sugar and lemon juice in a small cheesecloth bag tie the cinnamon and cloves and put into the juices. 2 Cook covered on LOW for about 2 5 hrs remove the cheesecloth bag. SERVING 3 Serve
Spiced Apricot Punch
Preheat oven to 325 degrees. Combine cake mix apricot nectar oil sugar and gelatin in mixing bowl mix well. Add eggs one at a time beating well after each addition. Pour into 10 x 13 x 2 inch pan or tube cake pan. Bake for 1 hour. Combine remaining ingredients
Lemon Cake Supreme
1. Pour boiling water over tea bags in a kettle cover. Steep 5 minutes remove tea bags. 2. Combine pineapple juice apricot nectar orange juice concentrate lemon juice sugar and water in a kettle heat slowly stirring several times to simmering. Stir in hot tea.
Hot Tea Nectar
MAKING 1. In a punch bowl mix together pineapple pink grapefruit juice drink pineapple juice apricot nectar and club soda. 2. Add ice cubes and garnish with mint sprigs. SERVING 3. Serve chilled in glasses.
MAKING 1 In a bowl combine the apple juice apricot nectar lemon juice and grenadine syrup together. 2 Refrigerate until chilled then pour over ice in a punch bowl. 3 Rest the bottle on rim gradually add the ginger ale. 4 Add scoops of sherbet to float on top
Drain peaches reserving the syrup chill syrup. Stud peaches with whole cloves place peaches cinnamon sticks and additional cloves in bottom of 5 1 2 cup ring mold. Fill with about 3 cups apple juice freeze. In punch bowl combine chilled peach syrup the
Spiced Wine Nectar
In slow cooking pot combine apricot nectar orange juice brown sugar and lemon juice. Tie cinnamon and cloves in small cheesecloth bag add to juices. Cover and heat on low for 2 to 5 hours. Serve hot from pot. Makes 12 servings.
Spiced Apricot Punch
In a large saucepan combine pineapple juice cider apricot nectar orange juice cinnamon sticks and cloves. Bring to a boil over medium heat reduce heat. Simmer for 15 minutes. Into a strainer over punch bowl pour hot punch. Float orange slices in punch.
MAKING 1. In a punch bowl mix apricot nectar pineapple juice and limeade concentrate stir ginger ale into it SERVING 2. Add ice cubes to it float lime slices and whole strawberries on top and serve
Boil the sugar and water for 10 minutes add the tea and allow to cool. Stir in the crushed pineapple with juice the apricot nectar and the juice from the oranges and lemons. Chill until serving time. Add the sliced strawberries and soda water. Pour over large
Fruit Tea Punch
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