May Pole Punch
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 182
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 39
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 29
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
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.