Maypole Punch

Carole Davis


Good for Showers or any type of daytime party


☆☆☆☆☆ 0 votes

2 Hr 10 Min
No-Cook or Other


  • 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

How to Make Maypole Punch


  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

Printable Recipe Card

About Maypole Punch

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

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