May Pole Punch

Total Time:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 cup frozen peach slices
  • 1 cup frozen whole strawberries
  • 1/4 cup fresh mint leaves
  • 1 (16-ounce) can pineapple juice, divided
  • 1/2 cup frozen orange juice concentrate
  • 2 cups frozen sliced strawberries, thawed
  • 2 (11.5-ounce) cans peach nectar (recommended: Kern's)
  • 4 cups lemon-lime soda
  • Cantaloupe, honeydew and/or watermelon slices, for garnish
  • Frozen cranberries or raspberries, for garnish
  • Extra-dry sparkling wine, optional
Directions
  • Special equipment: small flower shaped cookie cutter

  • Arrange a double-layer of peaches, whole strawberries, and mint leaves in the bottom of a bundt pan. Add enough pineapple juice to cover the fruit. Freeze for at least 2 hours, or until set.

  • In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly.

  • With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers

  • in the punch along with the frozen cranberries.

  • To serve, remove bundt pan from freezer and invert over the center of the punch bowl. Ladle into glasses.

  • For adults, top punch with sparkling wine.

  • Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds.


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    This recipe is featured in:

    Spring Entertaining Guide