-18- -19-
RECIPES
NON-ALCOHOLIC MIMOSA PUNCH
2 gallons orange juice 2 quarts fresh strawberries, stemmed
6 750-ml non-alcoholic bottles champagne, chilled
Pour orange juice into a large stockpot and place into refrigerator until
well chilled. Just prior to serving, add champagne. Pour 11/2gallons of
punch into bowl of fountain and plug in. Garnish with fresh strawberries
and refill with punch as needed.
Recipes with Alcohol
TROPICAL MIMOSA PUNCH
1 750-ml bottle coconut flavored rum 11/2gallons orange juice
1 gallon pineapple juice 3 750-ml bottles champagne, chilled
4 oranges, sliced thinly
In a large stockpot, combine rum, orange juice and pineapple juice.
Place in refrigerator until well chilled. Just prior to serving, add
champagne. Pour 11/2gallons of punch into bowl of fountain and plug
in. Garnish with orange slices and refill with punch as needed.
MIMOSA BRUNCH PUNCH
2 gallons orange juice 2 quarts fresh strawberries, stemmed
6 750-ml bottles champagne, chilled
Pour orange juice into a large stockpot and place in refrigerator until well
chilled. Just prior to serving, add champagne. Pour 11/2gallons of punch
into bowl of fountain and plug in. Garnish with fresh strawberries and
refill with punch as needed.
RECIPES
PERFECT PARTY PUNCH
2 quarts orange juice 1 gallon cranberry juice
2 liters lemon-lime soda, chilled 1 gallon sweetened iced tea
2 12-ounce cans frozen lemonade concentrate diluted with water and poured into ice cube trays and
frozen
Combine cranberry juice, orange juice and iced tea. Place in the
refrigerator until well chilled. Just prior to serving, add soda. Pour 11/2
gallons of punch into bowl of fountain and plug in. Garnish with
lemonade cubes and refill with punch as needed.
INFUSED LEMON THAI BASIL ICED TEA PUNCH
3 gallons sweetened iced tea 2 large bunches Thai basil
5 lemons, thinly sliced
Heat 2 quarts of iced tea in a large stockpot on stovetop set to high.
Bring to a boil. Remove from heat and add Thai basil. Let basil steep for
15 minutes. Strain out basil. Add back the infused tea and stir in
remaining iced tea. Place stockpot with tea in refrigerator until well
chilled. Pour 11/2gallons of iced tea into bowl of fountain and plug in.
Garnish with lemon slices and refill with punch as needed.
ST. PATRICK’S DAY PUNCH
2 gallons lime-aid 1 gallon lemon-lime soda, chilled
green food coloring (optional) 1-2 quarts lime sherbet
Pour lime-aid into a large stockpot and place in refrigerator until well
chilled. Just prior to serving, add lemon-lime soda and food coloring.
Pour 11/2gallons of punch into bowl of fountain and plug in. Garnish
with scoopfuls of lime sherbet and refill with punch as needed.
BF25006EM3.qxd 9/28/06 9:26 Page 19