Time 5m Yield 20 Number Of Ingredients 3 Steps:
In punch bowl or large pitcher, mix all ingredients. Serve immediately.
Time 10m Yield 20 Number Of Ingredients 7 Steps:
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.
Time 30m Yield 18 Number Of Ingredients 6 Steps:
Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes. Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl. Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.
Time 35m Yield 12 servings. Number Of Ingredients 4 Steps:
Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal. , Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth., Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.
Time 10m Yield 6 1/2 cups, 5-6 serving(s) Number Of Ingredients 4 Steps:
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar. Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl. If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
Time P1DT1m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them. Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess. Cover and chill bowle pitcher 24 hours. Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool. Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne. Stir gently with a ladle and serve.
Time 10m Yield 24 servings (3 quarts). Number Of Ingredients 6 Steps:
In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.
Time 5m Number Of Ingredients 6 Steps:
In a large punch bowl, mix together V8 juice, ginger ale soda, and peach juice. Add in the frozen peach slices and lemon slices to float on top as garnish. Finish wish ice as desired.
