Delicious Punch Recipes 4 Captain Morgan's Spiced Punch Yield 1 Servings 2 qt Cranberry juice 1 lb Tangerines,in 1/2” slices 1/2 t cloves,Ground 2 Cinnamon sticks 1 qt Sprite 1 l Captain Morgan's Spiced Rum  Festive ice mold In a sauce pan, bring the cranberry juice, tangerines, cloves, and cinnamonsticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice, completely. In a punch bowl, whisk the juice, sprite and rum together. Chill the punchcompletely before serving. Serve the punch in a pretty punch bowl with andfestive ice mold. This recipe yields 1 gallon of punch. Champagne a Gogo Punch  Yield 20 Servings 1/4 bottle gin 1 bottle champagne -- (brut) 28 oz club soda 28 oz 7-up® Chill all ingredients well before mixing in a chilled punch bowl.Add a large block or ring of ice (a tube pan is handy for freezing a icering) to keep everything cold. Serve in stem glasses (Champagneglasses are pretty for this) instead of punch cups.  Hawaiian Mama Punch Yield 24 Servings 1 qt ice cream 1 ga sweet milk 1 bottle concentrated hawaiian -punch Combine all ingredients in a punch bowl.  Icy Rum Punch Yield 1 Servings 1 qt strong tea 10 lemons 1 fifth dark rum 1/2 c brandy 1/4 c peach brandy 2 c unsweetened pineapple juice Combine 1 qt. cold water and 3 teabags of tea in a large container. Let brew either outside or in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.   Zivago Punch Yield 1 Servings 2 lemons 1 orange 8 oz demarara (raw brown) sugar 1 (4oz for a sharper punch 8 oz for a sweeter punch) 1 t ginger essence (extract) 4 cloves 2 cinnamon sticks 3 ds angostura bitters 1 3/4 pt water,Boiling 1 bottle scotch whiskey 2 sherry glasses of green 1 ginger wine Hawaii 5-0 Punch    Yield 1 Servings 1 bottle absolute vodka 1 ga hawiian punch 1/2 ga pineapple juice Mix in a large pot or bowl, refrigerate or chill with ice. Summer Wedding Punch Yield 1 Servings 1 qt Dark Rum 1 qt Vodka 1 pt Light Rum 1 qt Strawberry juice 1 qt Orange juice 1 qt Pineapple juice 1 pt Fresh strawberries 1 pt Orange wedges 1 pt Pineapple chunks Mix all ingredients well. Cover and chill for 24 hours.   Summer Day Punch Yield 10 Servings 1 qt lemon sherbet 1 c choice rum1 split of champagne,iced In a chilled bowl, turn out the lemon sherbet. Slowly, mix therum into it. Now quickly add the champagne which has been chilled,and serve in sherbet glasses. It should be of a mushy texture, to bedrunk, not spooned.    Rhubarb Me Punch  Yield 1 Servings 4 c rhubarb,Cut Up 1/2 c sugar 2 c water 1 (6 Oz.) Can lemonade,Frozen 1 (12 Oz.) Can 7-Up (or white)-soda Cook until rhubarb is mushy. Strain. Add frozen lemonade. When ready to serve add the 7-Up or soda. Note Rhubarb base can be made up during rhubarb season and frozen for use with lemonade and 7-Up later. Sherbet Punch  Yield 3 Servings   20 oz red raspberries in,Frozen   -syrup,thawed   1/3 c lemon juice   1/2 c sugar   750 ml rosé   1 qt raspberry sherbet   750 ml champagne,or asti spumante, - chilled In the blender container, pure the raspberries. In a large punch bowl, combine the pured raspberries, lemon juice, sugar and wine; stir until the sugar dissolves. Just before serving, scoop the sherbet into the punch bowl; add champagne. Stir gently. Raspberry Sherbet Punch  Yield 1 Servings 1/2 ga raspberry sherbet 46 oz. can hawaiian punch1 2 liter 7-up (can use diet) Scoop sherbet into punch bowl. Add Hawaiian Punch. Just before serving, add 7-Up. Stir gently. The sherbet will dissolve slowly and keep the punch cold. Thanksgiving Punch Yield 6 Servings 1 c pumpkin,canned puree 1/2 c brown sugar 1/4 c honey 1 t cinnamon 1/2 t nutmeg 1/2 c orange juice 1 qt vanilla yogurt,Frozen Combine ingredients in blender and whirl until smooth. Pour into carved out pumpkin to serve.   Pseudo-Champagne Punch  Yield 10 Servings 2 bottles white grape juice 1 bottle club soda (2 bottles) 7-up Mix ingredients. Serve well chilled. Tastes like champagne!! Mama Mia Punch Yield 40 Servings 1 fifth of whiskey 1 fifth of sauterne 1 fifth of brandy 1 fifth of sherry 1 fifth of champagne 1 fifth of soda water 1 oranges 1 lemons 1.Mix and chill the first four ingredients overnight. 2.At serving time, add chilled champagne and soda water. 3.Stir. Into each glass place a slice of orange and slice of lemon. Hawaiian Pineapple Punch  Yield 16 Servings 92 oz hawaiian punch,chilled 2/3 c pineapple juice 6 oz lemonade,frozen -concentrate,thawe 12 oz club soda,chilled Combine punch, juice and lemonade in punch bowl. Just before serving, add club soda. Garnish with lemon and lime slices or fresh mint, if desired.