Best Brunch Punch Recipes

BANANA BRUNCH PUNCH

Steps:

• In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. , Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. , One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

BRUNCH PUNCH

Steps:

• In a punch bowl or large container, combine the first three ingredients. Cover and refrigerate. Stir in ginger ale just before serving.

BANANA BRUNCH PUNCH

Steps:

• In a blender or food processor, blend bananas, orange juice and lemonade until smooth.
• Remove half of the mixture and set aside.
• Add 1-1/2 cups of warm water and 1 cup of sugar to remaining mixture in blender; blend until smooth.
• Place in a large freezer container.
• Repeat with remaining banana mixture, water and sugar; add to container.
• Cover and freeze until solid.
• One hour before serving, take punch base out of freezer.
• Just before serving, place in a large punch bowl.
• Add pineapple juice and soda; stir until well blended.
• Garnish with orange slices if desired.

BANANA BRUNCH PUNCH RECIPE - (4.8/5)

Steps:

• In a blender or food processor, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 60-70 servings (10 quarts).

FALL BRUNCH PUNCH

Steps:

• Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
• Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
• In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
• Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

STRAWBERRY, GRAPEFRUIT, AND CHAMOMILE BRUNCH PUNCH

Steps:

• For the chamomile syrup:
• Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
• For the punch:
• In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
• To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.

EASTER BRUNCH PUNCH RECIPE - (4.4/5)

Steps:

• In a large punch bowl, combine orange juice and lemonade concentrates, pineapple juice and peach nectar; stir until well combined. Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top, and serve immediately. If you prefer an alcoholic version, substitute 1 (750-ml) bottle of champagne for the ginger ale.

CRANBERRY BRUNCH PUNCH

Steps:

• In a large container, combine all of the ingredients; stir until sugar is dissolved. Refrigerate until serving.

CRANBERRY BRUNCH PUNCH

Steps:

• In large container, combine all of the ingredients; stir until honey is dissolved.
• Refrigerate until serving.
• Garnish with a maraschino cherry or citrus slice.

SPARKLING ORANGE PUNCH FOR BRUNCH

Steps:

• Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags.
• Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.
• Stir together chilled tea mixture and Champagne. Serve immediately.

CHAMPAGNE BRUNCH PUNCH

Steps:

• For the ice balls: Using 3 water balloons for each juice, use a funnel or squeeze bottle to fill each water balloon 3/4 full, about 1/3 cup per balloon (the liquid will expand as it freezes, so leave some extra room), and tie closed. Place the 6 filled water balloons into the cups of a muffin tray and freeze until solid, about 4 hours. To unmold, briefly dip each frozen balloon in ice water and tear away the balloon. Keep the ice balls in the freezer until ready to use. The ice can be made up to one week in advance.
• For the punch: In a medium punch bowl, mix together the pineapple juice, blue curacao and coconut juice and stir to combine. Add the sparkling wine. Add the ice balls, star pineapple shapes and orange twists and serve immediately.

TROPICAL BRUNCH PUNCH

Steps:

• Blend all ingredients except ice in blender until smooth.
• Add ice; blend on high speed until thickened.
• Serve immediately.

BRUNCH PUNCH

Steps:

• Prepare frozen apple juice and lemonade according to directions.
• Mix together in large container.
• Add almond flavoring.
• Place ice in large punch bowl, pour juice over ice and add ginger ale just before serving -- .

BANANA BRUNCH PUNCH RECIPE

Steps:

• In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth.
• Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
• One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.
• Yield: 60-70 servings (10 quarts).
• Originally published as Banana Brunch Punch in Taste of Home
• February/March 1995, p31
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LEMON-LIME BRUNCH PUNCH FOR A CROWD

Steps:

• Add pineapple juice to drink mixes in punch bowl; stir until mixes are dissolved.
• Stir in soda just before serving.
• Add fruit.

BRUNCH PUNCH

Steps:

• In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.

BRUNCH PUNCH

Steps:

• Measure drink mix into cap to 1-qt. line. Place in large plastic or glass pitcher. Add orange juice; stir until drink mix is completely dissolved.
• Stir in club soda. Serve over ice cubes in tall glasses.

BRUNCH PUNCH WITH FLAVORED VODKA BAR

Steps:

• Combine the ginger ale, orange juice, pomegranate juice, pineapple and sliced orange in a punch bowl. Serve over ice with a variety of flavored vodkas so your guests can choose.

BRUNCH PUNCH

Steps:

• In a punch bowl, stir together coffee and sugar until sugar dissolves. Stir in vanilla and spices.
• In a seperate bowl, beat heavy cream until soft peaks form. Blend cream into coffee. Break ice cream into pieces with a spoon; add to coffee mixture Serve!!!

CRYSTAL LIGHT CITRUS BRUNCH PUNCH

Steps:

• Add juice and water to drink mix in large plastic or glass pitcher; stir until mix is dissolved. Refrigerate until ready to serve.
• Pour into punch bowl just before serving. Stir in ginger ale. Add orange slices. Serve over ice.