Carol's Sparkling Sangria Punch
You don't have to use the same brands I did, whatever works for you. You’ll also need a large pitcher for mixing. I used a 3 qt/96 oz pitcher by Rubbermaid - it’s easy to mix and shake in; and this is the size you’ll need, regardless of brand. And a very large punch bowl. I used a table-top beverage dispenser I got from Party City – it holds 2 gallons – which is about how much this recipe makes.
I hope you enjoy it! Please let me know what you think!
12 oz1 can cranberry cocktail concentrate - thawed
12 oz1 can dole pineapple orange concentrate - thawed
1 galcontainer of zeigler's all natural old-fashioned applie cider - chilled
1lemon - cut in half
2 bottlemartinelli's sparkling apple cider pomegranate - chilled
2 l(one 2-liter bottle) canada dry ginger ale - chilled
How to Make Carol's Sparkling Sangria Punch
- In the large pitcher, pour in the cranberry concentrate and pineapple/orange concentrate. Use one of the cans to pour in 5 cans of cold water. Mix/shake really well until all of concentrates are dissolved.
- In the large punch bowl, pour in all of the natural apple cider.
- Take the concentrate mix and pour into bowl of apple cider. Mix thoroughly, then pour half of the total mixture back into your large pitcher, and the other half back into the apple cider container and refrigerate them.* (see #11)
- Take your apple and cut thin slices. Take one of your lemon halves and squeeze the juice in a small bowl and add enough water to cover your apple slices. This will keep your apples from turning brown. Refrigerate until ready to serve punch.
- Take the 2nd half of your lemon and slice thinly, and then cut your orange in thin slices as well. Refrigerate your oranges and lemons in a zip lock bag until ready to serve punch.
- In your punch bowl/beverage dispenser, pour in one of your containers of punch mixture (either the pitcher or apple cider container). Save the other for 2nd batch if needed.
- Pour in 1 bottle of Sparkling Apple Pomengranate. Save 2nd bottle for 2nd batch.
- Pour in half (1 liter) of the Gingerale, again, saving the last half for 2nd batch.
- Mix all together well!
- Add your slices of apples, oranges and lemons, and now you’re ready to serve.
- *At this point, you can refrigerate both mixes (the pitcher and the apple cider container) if you’re not ready to serve the punch yet. As soon as you’re ready to serve the punch, go to step 6.
- NOTES: I do not suggest putting ice in with the punch as it will be watered down over time. Put ice in each cup instead. Sonic ice is the best! They do sell it by the bag, too. If you must have ice in your punch, make some ice trays out of apple juice or some other fruit juice, so as it melts it simply adds flavor. Also, you can add more fruit like peaches (pitted and peeled or rinsed very well if skin left on), diced pear, or grapes...any kind of fruit you like. If you want real Sangria, you can add a bottle of dry red wine and then about 3 cups of sugar (more or less depending on how sweet you like it).
Recipe makes about 2 gallons, each batch being 1 gallon (1 gallon = servings of 16 cups, 8 oz ea cup)