Best May Pole Punch Recipes

Palm Springs Punch image

Provided by Sandra Lee

Time 10m

Yield 6 servings

Number Of Ingredients 5

1 (11-ounce) can pineapple juice (recommended: Dole)
1 liter ginger ale (recommended: Canada Dry)
1 cup bourbon (recommended: Jim Beam)
Ice cubes
2 (15-ounce) cans fruit cocktail (recommended: Del Monte Lite)

Steps:

Maypole Punch image

Provided by Carole Davis @rodeo1mom

Categories Punches

Number Of Ingredients 11

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

Steps:

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