Maypole Punch

Carole Davis

By
@rodeo1mom

Good for Showers or any type of daytime party


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Rating:

Comments:

Serves:

12

Prep:

2 Hr 10 Min

Method:

No-Cook or Other

Ingredients

1 c
frozen peaches
1 c
frozen whole strawberries
16 oz
pinapple juice , divided
1/2 c
frozen orange juice concentrate
2 c
frozen sliced strawberries
2 can(s)
(11.5 oz.) peach nectar
4 c
lemon-lime soda
1
cantaloupe, honeydew or watermelon
1 bag(s)
frozen cranberries or raspberries
1 bottle
extra dry champagne
1/4 c
mint leaves

Directions Step-By-Step

1
Special equipment: small flower shaped cookie cutter
2
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.
3
In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly
4
With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers
in the punch along with the frozen cranberries.
5
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.
6
Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds

About this Recipe

Course/Dish: Punches
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American