50 Punch Recipes

Get dozens of punch-bowl recipes for your next big bash.

KO_FN_04PunchSpread2_V6_182.tif

KO_FN_04PunchSpread2_V6_182.tif

Cantaloupe

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

1. Cantaloupe Scoop 1/2 cantaloupe into balls and freeze. Puree 1 cubed cantaloupe, 1/4 cup honey and 2 tablespoons lime juice. Strain into a punch bowl; skim off the foam. Add 1 liter seltzer and the frozen cantaloupe balls.

2. Guava-Passion Fruit Mix two 13 1/2-ounce cans unsweetened coconut milk with 1 cup each sugar and water; freeze in a ring mold. Mix 4 cups each guava nectar, passion fruit nectar and orange juice in a punch bowl. Add the ice ring and some diced mangos.

3. Honeydew-Tapioca Simmer 1 cup pearl tapioca in 6 cups water until soft, 40 minutes. Drain and add to a punch bowl. Stir in three 13 1/2-ounce cans unsweetened coconut milk and 1 1/2 cups sugar. Cube 1 large honeydew melon; puree half of the melon with 3 cups water and add to the bowl. Chill. Add the remaining honeydew cubes. Serve over ice.

4. Tropical Scoop 1 pint each lime and mango sorbet into a ring mold; add 1 cup maraschino cherries, top with 1 cup coconut water and freeze. Mix 3 cups each orange juice, pineapple juice, coconut water and lemon-lime soda in a punch bowl. Add the sorbet ring, some mint sprigs and 1 thinly sliced lime.

KO_FN_07PunchBooklet4_V2_241.tif

KO_FN_07PunchBooklet4_V2_241.tif

Virgin Sangria

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

5. Virgin Sangria Mix 4 cups hot, strong hibiscus tea with 1/2 cup sugar and 6 crushed juniper berries; let cool. Combine in a punch bowl with 4 cups assorted sliced fruit (such as apples, oranges and kiwis) and 2 cups each orange juice and lemon-lime soda. Serve over ice.

6. Blood Orange Mix three 11-ounce cans blood orange soda and 4 cups grapefruit juice in a punch bowl. Add some orange slices. Serve over ice.

KO_FN_04PunchSpread2_V6_182.tif

KO_FN_04PunchSpread2_V6_182.tif

Strawberry Lemonade

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

7. Strawberry Lemonade Toss 1 pound halved strawberries with 1 1/4 cups sugar and 2 teaspoons vanilla in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1 1/2 cups lemon juice; combine with 6 cups water in a punch bowl. Add the remaining berries. Serve over ice.

8. Strawberry-Rhubarb Freeze halved strawberries in ice cube trays with water. Simmer 6 cups water, 3/4 cup sugar and 1 1/2 pounds chopped rhubarb over medium heat until very tender, 25 minutes. Let cool, then strain the syrup into a punch bowl. Add 2 cups each seltzer and ginger ale and the strawberry ice cubes.

9. Cran-Strawberry Puree 6 cups cubed seedless watermelon; strain and freeze in a ring mold. Mix 4 cups sliced strawberries, 2 cups each cranberry juice and lemon-lime soda, and 3 thinly sliced apples in a punch bowl. Add the ice ring.

10. Raspberry-Basil Limeade Freeze 4 cups water with 1 pint raspberries and 1 cup basil leaves in a ring mold. Simmer 10 cups water, 4 cups basil leaves and 1 3/4 cups sugar over medium heat, 10 minutes. Let cool, then strain the syrup into a punch bowl. Add 1/2 cup lime juice and the ice ring.

11. Blueberry-Mint Limeade Make Raspberry-Basil Limeade (No. 10), replacing the raspberries with blueberries and the basil with mint.

12. Cherry-Vanilla Limeade Freeze 4 cups water and 1 sliced lime in a ring mold. Mix 6 cups cream soda, 1 1/4 cups each lime juice, cherry juice and water, and 1/2 cup sugar in a punch bowl. Add the ice ring.

13. Spicy Ginger-Lime Simmer 7 cups water and 2 cups sliced ginger over medium-low heat, 20 minutes. Let cool, then strain into a punch bowl. Add 3 cups each ginger beer and lemon-lime soda, and some crystallized ginger and lime slices. Serve over ice.

14. Cucumber-Pineapple Puree 6 cups chopped pineapple, 6 sliced celery stalks, 1 chopped peeled seedless cucumber, 1 cup each water and sugar, and 1/2 cup lime juice in batches. Strain into a punch bowl; skim off the foam. Add some sliced cucumbers. Serve over ice.

15. Mint-Honey Freeze 4 cups water and 1 cup mint leaves in a ring mold. Bring 10 cups water, 4 cups mint sprigs and 3/4 cup honey to a boil. Remove from the heat and let stand 20 minutes. Strain into a punch bowl. Chill. Add 2 tablespoons lemon juice and the ice ring.

16. Pomegranate-Green Tea Mix 8 cups hot strong green tea with 1/2 cup sugar; let cool. Combine in a punch bowl with 4 cups pomegranate juice. Serve over ice.

17. Peach Iced Tea Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix 5 cups each chilled strong black tea and peach nectar in a punch bowl. Add the ice ring.

18. Horchata Pulse 4 cups water, 1 cup uncooked white rice, 1/2 cup sugar, 1/3 cup milk, 2 teaspoons vanilla and 1/2 teaspoon ground cinnamon in a blender just until the rice is chopped, 1 minute. Chill overnight. Strain into a punch bowl. Add 5 cups cubed cantaloupe and 1 cup toasted pecans. Serve over ice.

19. Cherry-Root Beer Float Arrange 12 maraschino cherries in a ring mold. Scoop 1 1/2 quarts softened vanilla ice cream into the mold and smooth the top; freeze. Mix 2 liters root beer and 3/4 cup grenadine in a punch bowl. Add the ice cream ring and more cherries.

20. Shirley Temple Mix 2 liters lemon-lime soda with 2 cups cherry juice, 1/2 cup grenadine and one 10-ounce jar maraschino cherries with their juice in a punch bowl. Serve over ice.

21. Cherry Cola Make Shirley Temple Punch (No. 20) using cola instead of lemon-lime soda.

22. Apple-Grape Mix 6 cups lemon-lime soda, 4 cups grape juice, 2 cups apple juice and 1/4 cup lime juice in a punch bowl. Serve over ice.

23. Sparkling Apple Freeze 4 cups apple juice and 1 thinly sliced apple in a ring mold. Pour two 750-ml bottles sparkling apple cider into a punch bowl. Add the ice ring.

24. Pineapple-Pomegranate Mix 6 cups pineapple juice, 3 cups lemon-lime soda and 1 cup pomegranate juice in a punch bowl. Add some pomegranate seeds. Serve over ice.

25. Sparkling Flowers Freeze 4 cups water and 10 to 12 edible flowers in a ring mold. Mix one 750-ml bottle sparkling apple cider and 4 cups white grape juice in a punch bowl. Add the ice ring.

26. Lily Pad Freeze 4 cups water and 8 gummy frogs in a ring mold. Mix 1 liter lemon-lime soda, 3 cups cranberry juice and 1 cup each grape juice and blackberries in a punch bowl. Add the ice ring.

Boozy Punches

27. Bloody Mary Puree 6 cups chopped celery with 3/4 cup lemon juice; strain into a punch bowl. Add 8 cups tomato juice, 2 cups vodka, 2 tablespoons each horseradish, Worcestershire sauce and hot sauce, and 1/4 teaspoon smoked paprika. Add some lemon slices and celery leaves. Serve over ice.

28. Spicy Strawberry Toss 1 pound chopped strawberries with 1 1/4 cups sugar in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1 1/2 cups lemon juice; combine with 4 cups water and 2 cups pepper-flavored vodka in a punch bowl. Add the remaining berries. Serve over ice.

29. Raspberry-Wine Freeze 4 cups water and 2 sliced oranges in a ring mold. Simmer one 750-ml bottle red wine, 3 cups water, 2 cups sugar, two 10-ounce packages frozen raspberries, 1/2 cup each orange juice, lemon juice and Chambord (or other raspberry liqueur), 2 cinnamon sticks and 1 1/2 teaspoons vanilla over medium heat, 15 minutes. Let cool; strain into a punch bowl. Add 6 cups seltzer, 1 pint fresh raspberries and the ice ring.

30. Red Sangria Mix one 750-ml bottle red wine, 1 1/2 cups each orange juice, pomegranate juice and lemon-lime soda, and 3/4 cup rum in a punch bowl. Add 3 sliced plums, 2 sliced oranges and 1 sliced green apple. Let sit 2 hours. Serve over ice.

31. White Sangria Mix one 750-ml bottle white wine, 3 cups ginger ale, 2 sliced peaches, 1/2 cup each sugar, vodka and elderflower liqueur, and 2 pints raspberries in a punch bowl. Add 2 cups assorted sliced fruit (such as plums, oranges and apples). Let sit 2 hours; stir. Serve over ice.

32. Mango-Peach Sangria Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix one 750-ml bottle white wine, 4 cups mango nectar, 1 liter lemon-lime soda, 1 1/2 cups each white rum and peach-flavored vodka, 1 cup orange juice and 1/4 cup each lemon juice and lime juice in a punch bowl. Add the ice ring.

33. Grapefruit-Prosecco Freeze 4 cups cranberry juice in ice cube trays. Mix 1 liter ginger ale, 2 cups grapefruit juice and 1/2 cup each sugar and lime juice in a punch bowl. Add one 750-ml bottle prosecco and the cranberry ice cubes.

34. Cantaloupe Sangria Cube 1 cantaloupe and freeze 1 hour. Puree 3 cups of the frozen cantaloupe with 1 cup ginger ale, 2 slices peeled ginger and 1/2 cup each sugar and lime juice. Transfer to a punch bowl. Puree the remaining frozen cantaloupe with 3 cups ginger ale in batches; add to the bowl along with one 750-ml bottle white wine. Serve over ice.

35. Pineapple Margarita Simmer 1/2 cup each water and sugar until the sugar dissolves; let cool. Combine in a punch bowl with one 750-ml bottle white wine, 2 cups each tequila and pineapple juice, and 1/2 cup each lime juice and orange juice. Chill. Add 3 cups seltzer and some lime slices. Serve over ice.

36. Limoncello Mix one 750-ml bottle limoncello, 6 cups seltzer, 2 cups ginger ale and1/2 cup lemon juice in a punch bowl. Add some lemon slices. Serve over ice.

37. Raspberry-Rum Lemonade Muddle the zest of 4 lemons (in wide strips) with 1 pint raspberries and1/2 cup sugar. Transfer to a punch bowl and add 2 cups lemon juice, 1 1/2 cups dark rum, 1 cup raspberries and some lemon slices. Add2 cups sparkling wine. Serve over ice.

38. Beer-Lemonade Freeze 1 1/2 cups lemonade, one 12-ounce bottle beer and 2 sliced lemons in a ring mold. Mix three 12-ounce bottles beer, 4 1/4 cups lemonade and 1 1/2 cups bourbon in a punch bowl. Add the ice ring.

39. Stout Float Scoop 2 pints softened vanilla ice cream into a ring mold and smooth the top; freeze. Whisk two 12-ounce bottles chocolate stout beer, one 14-ounce can sweetened condensed milk and 3/4 cup sugar in a punch bowl. Add 6 cups cream soda and the ice cream ring.

40. Bourbon Slush Mix 1 quart milk, 1 1/2 cups bourbon, 1 cup each confectioners' sugar and cream, and 1 tablespoon vanilla in a baking dish. Freeze until slushy, 4 hours; transfer to a punch bowl. Dust with nutmeg.

41. Brandy-Peach Mix 5 cups water, 1 cup brandy, 3/4 cup dark rum, 2/3 cup lemon juice, 1/2 cup peach-flavored vodka and 1 1/2 cups sugar in a punch bowl. Serve over ice.

42. Spiked Sweet Tea Simmer 1 1/2 cups each sugar and water until the sugar dissolves; let cool. Mix 8 cups chilled strong black tea, 1 cup each lemon juice and bourbon, and the syrup in a punch bowl. Add some lemon slices. Serve over ice.

43. Coconut Mix two 13.5-ounce cans unsweetened coconut milk and 1 cup each sugar and water; freeze in a ring mold. Mix 1 liter ginger ale, 4 cups each guava nectar, passion fruit nectar and orange juice, and2 cups coconut rum in a punch bowl. Add the ice ring and some diced mangoes.

KO_FN_06PunchBooklet3_V2_217.tif

KO_FN_06PunchBooklet3_V2_217.tif

Spicy Passion Fruit

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

44. Spicy Passion Fruit Freeze 4 cups water and 1 sliced jalapeño in a ring mold. Mix 3 1/2cups each water and lemon-lime soda, 2 cups passion fruit puree, 1 1/2 cups each sugar and tequila, and 1/4 cup lime juice in a punch bowl. Add the ice ring.

KO_FN_02PunchSpread1_V2_090.tif

KO_FN_02PunchSpread1_V2_090.tif

Mai Tai

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

45. Mai Tai Freeze 4 cups pineapple juice and 2 cups chopped pineapple in a ring mold. Mix 2 cups pineapple juice, 1 1/2 cups each white and dark rum, and 3/4 cup each lime juice, curacao and amaretto in a punch bowl. Add the ice ring and some maraschino cherries.

46. Pineapple-Rum Freeze 4 cups chopped pineapple. Mix 1 1/2 cups dark rum, 1 cup each orange juice and pineapple juice, 1/2 cup lemon juice and 1/3 cup each sugar and grenadine in a punch bowl. Add the frozen pineapple and some mint leaves.

47. Tangerine-Ginger Mix 6 cups tangerine juice, two 12-ounce bottles ginger beer and 1 1/2 cups Cointreau (or other orange liqueur) in a punch bowl. Add some tangerine and lemon slices. Serve over ice.

48. Lychee Combine 3 cups lychee nectar, one 20-ounce can lychees (drained) and 2 cups each cranberry juice and vodka in a punch bowl. Serve over ice.

49. Blackberry-Lime Toss 6 cups blackberries with 1 cup sugar in a bowl; let sit 30 minutes. Puree half of the blackberry mixture with1/2 cup lime juice and1/2 teaspoon bitters. Transfer to a punch bowl along with 1 liter each ginger ale and seltzer, 1 1/2 cups gin and the remaining blackberry mixture. Serve over ice.

KO_FN_02PunchSpread1_V2_090.tif

KO_FN_02PunchSpread1_V2_090.tif

Watermelon-Lime

Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

50. Watermelon-Lime Cube 1 medium seedless watermelon; freeze half of the cubes. Puree the remaining cubed watermelon, then strain into a punch bowl. Add 2 cups vodka, 1 1/4 cups lime juice and1/2 cup elderflower liqueur. Add the frozen watermelon cubes, some mint leaves and lime slices.

Keep Reading

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.