Sparkling Summer Punch
Food prep and styling by Chanie Nayman | Photography by Lisa Monahan and Hudi Greenberger
Sparkling Summer Punch
Go delicious! This fresh and light beverage can easily be transformed into an outrageously delicious sparkling wine cooler by adding a bottle of Morad Lychee Wine. The Lychee Wine is low in alcohol and adds a huge burst of flavor. Trust me you do not need to be daring to try this punch out!
YIELDS 12 SERVINGS
- 11⁄2–2 cups Hawaiian punch
- 12 oz (340 g) frozen blueberries
- 2 Tbsp lemon juice
- 2 liters (67.6 oz) ginger ale
- 10 oz (300 ml) cranberry juice
- 1 750-ml bottle Morad Lychee Wine (optional)
- 1 lemon sliced in circles
If you have time pour the Hawaiian punch into ice cube bags or an ice cube tray and freeze. Blend the blueberries in your food processor with the S blade. Add lemon juice and blend again. Transfer to a 4-quart pitcher. Pour in the ginger ale and cranberry juice. Chill. Immediately before serving pop the Hawaiian punch cubes into the pitcher (or if you didn’t make cubes just pour in). Add wine if desired. Float lemon slices on top.
Note Only float the lemon slices when you are ready to serve as they will add too much of a tangy flavor if they are immersed in the punch for a long time.
(Originally featured in Family Table, Issue 447)
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