Wednesday, June 1, 2016
Coastal Citrus Punch
Compliments of Liz Gray
Recipe compliments of Matthew Mead
There’s something about hot weather that makes an icy beverage seem not only nice but practically essential, don’t you think? For your next summer party, upgrade from plastic coolers and drink mixes to custom cocktails that are easy to make and even easier to enjoy.
Essential qualities: This summery take on sangria makes enough for a crowd, so you won’t be running up and down the hill playing bartender all day. Mix up the day before your party, chill and serve on ice. It’s easy to double if you anticipate extreme thirst…or more than 8-10 guests.
Make it your own: The recipe calls for grapes, pineapple and strawberries, but try throwing in blueberries, peaches or honeydew melon.
Serve it with: Grilled fish, a summer clambake, tea sandwiches — this drink is incredibly versatile.
Coastal Citrus Punch Recipe
2 medium lemons, sliced thin
3 oranges, sliced thin
1 lime, sliced thin
1 dozen green grapes cut in half
3 750-ml bottles off-dry white Riesling wine, chilled
2 pints fresh strawberries, hulled and halved
1 cup simple syrup (bottled)
1 cup lemon juice, fresh squeezed and chilled, 4 to 5 lemons
3 cups white grape juice
3 cups pineapple juice, chilled
4 cups sparkling water, chilled
Juice the lemons and oranges. Strain the juice.
At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, grape juice, pineapple juice, wine and strawberries in a large bowl or pot. Chill in the refrigerator.
Just before serving, pour the punch into a large chilled punch bowl or glass bottle. Add the sparkling water and gently stir.
Serve punch over ice with additional cut fruit.
Share some of your summer cocktail options with us too; look forward to hearing from you...
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