Best Peach Punch Recipes

BOURBON PEACH PUNCH

Steps:

• Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
• When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.

SPARKLING PEACH PUNCH

Steps:

• In punch bowl or large pitcher, mix all ingredients. Serve immediately.

PEACH TEA PUNCH

Steps:

• Brew tea bags in the boiling water to make a strong tea. Discard tea bags, and place tea in refrigerator until chilled.
• Combine tea with peach nectar in a large serving bowl or pitcher. Add mint and lemon slices; let stand about 1 hour in the refrigerator to infuse the flavors. Add ice cubes, and serve immediately.

CHAMPAGNE PEACH PUNCH

Steps:

• Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.

PEACH & STRAWBERRY PUNCH/NECTARINE SUNRISE/FRUITY LEMONADE

Steps:

• Peach& Strawberry Punch Combine sliced berries and chopped peaches in a small bowl.
• Sprinkle with sugar and gently stir.
• Allow the fruit to stand at room temperature 30 minutes to an hour.
• Pour fruit into iced punch bowl followed by wine, water, mint and ice.
• *Makes2 quarts* Nectarine Sunrise Reserve 8 nectarine slices.
• (*tobe used for garnish) In blender combine the chopped nectarines, orange juice concentrate, tequila and puree till smooth.
• Add crushed ice making sure to blend until slushy.
• (*Mixtureshould measure 5 cups in total-- add additional crushed ice if necessary) In bottom of glasses add 1 tbsp grenadine.
• Add slushy nectarine mixture.
• Top with a mint sprig and a nectarine slice.
• *Makes8 (5 ounce) servings* Fruity Lemonade Combine cherry lemonade concentrate, 1 can water, apricot nectar and pineapple juice in large pitcher.
• *Ifadding rum or vodka do so now-- (1/2 cup or to taste) Add ice cubes and then slowly pour in ginger ale and stir gently.
• Thread pineapple wedge, lime slice and marachino cherry onto plastic skewer for garnish.
• *Makes8 (5 ounce) servings*.

PEACH AND MUDDLED MINT TEA PUNCH

Steps:

• Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
• Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
• Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
• Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.

PFIRSICHBOWLE (GERMAN SPARKLING PEACH WINE PUNCH)

Steps:

• Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them.
• Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess.
• Cover and chill bowle pitcher 24 hours.
• Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.
• Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.
• Stir gently with a ladle and serve.

PEACH PUNCH

Steps:

• Heat the sugar with the lemon zest and 100ml water until the sugar dissolves. Cool, pour into a jug and add the wine, lemon juice and schnapps.
• When ready to serve add plenty of ice and the fruit and top up with the soda or tonic to taste.

CHAMPAGNE PEACH PUNCH

Steps:

• Thaw peaches at room temperature without draining.
• Blend or process peaches and juice with sugar until smooth.
• Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
• At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
• Serve over ice cubes, crushed ice or double the recipe and use an ice ring.

WHITE CRANBERRY PEACH PARTY PUNCH

Steps:

• Combine all ingredients, except sherbet, in a large punch bowl.
• Gently stir.
• Float softened sherbet on top of punch just before serving.
• Makes about 15 6-ounce servings.

PEACH PARTY PUNCH

Steps:

• Fill a martini shaker 2/3 full with ice. Add 1 part rum, 1 part peach schnapps, and 2 parts peach puree to the shaker and then top off with a little pink lemonade. Shake and strain into a martini grass. Garnish the glass with a peach slice and a lime wedge.

WHITE GRAPE PEACH PUNCH

Steps:

• mix all ingredients.
• chill.

PEACH TEA PUNCH

Steps:

• Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
• Copyright 2010, Diageo, Norwalk, Connecticut. Please drink responsibly

PEACH TEA PUNCH

Steps:

• Mix the tea, juices, and ginger ale together in a pitcher and pour this mixture over ice in 4 tall glasses. Garnish with slices of fresh peach.

CHAMPAGNE PEACH PUNCH

Steps:

• Chill all ingredients.
• In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine.
• Mix well and pour in the carbonated water and champagne.

MULLED PEACH TEA PUNCH

Steps:

• Place drink mix and spices in large heatproof nonmetal bowl or pitcher. Add boiling water; stir until drink mix is dissolved. Add juice; let stand 10 minutes. Remove spices; discard. Serve warm.

SPARKLING PEACH PUNCH

Steps:

• In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring to dissolve.
• Place undrained peach slices in blender. Cover; blend until smooth. In extra-large bowl combine gelatin mixture, pureed peaches, peach nectar, and lemon juice. Divide peach mixture among four 1-quart containers. Cover and freeze overnight or until firm.
• Note: Mixture can be frozen up to 3 months. Use as many containers as needed to continue with Step 3. (Each quart makes 6 servings).
• To serve, place one or more containers at room temperature for 1 hour. Break in chunks with large fork. Place in punch bowl or jug. Stir in 2 bottles of ginger ale per container of peach mixture until slushy.

PEACH PUNCH

Steps:

• Chill the apricot nectar and lemon-lime soda.
• Just before serving time, combine the apricot nectar and the concentrated orange juice in punch bowl. Slowly pour in lemon-lime soda.
• Add the peaches and float generous spoonfuls of ice cream on top of the punch.

SPARKLING PEACH PUNCH

Steps:

• Peel and cut peaches into 1/4-in. slices. Place on a waxed paper-lined 15x10-in. pan; freeze. Just before serving, mix carbonated water and concentrate in a punch bowl. Add peach slices.

PEACH AND STRAWBERRY PUNCH

Steps:

• 1. Combine sliced berries and chopped peaches in a small bowl.
• 2. Sprinkle with sugar and gently stir.
• 3. Allow the fruit to stand at room temperature 30 minutes to an hour.
• 4. Pour fruit into iced punch bowl followed by wine, water, mint and ice.
• 5. 5. *Makes 2 quarts*