Best Strawberry Grapefruit And Chamomile Brunch Punch Recipes

PINK GRAPEFRUIT PUNCH

Pink Grapefruit Punch image

Everyone who tastes this slightly sweet punch wants seconds, and then they ask for the recipe. It's great with breakfast or brunch, but also good just by itself as a thirst-quencher. When covered, it'll keep in the fridge for several days.-Terry Taylor-Heskett, Goliad, Texas

Provided by Taste of Home

Time 5m

Yield 8-10 servings (1-3/4 quarts).

Number Of Ingredients 6

Ingredients

4 cups water, divided
2 tablespoons confectioners' sugar
2 cups pink grapefruit juice
1 can (12 ounces) frozen pink lemonade concentrate, thawed
3 tablespoons maraschino cherry juice
Orange or lemon slices and maraschino cherries, optional

Steps:

Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY, GRAPEFRUIT, AND CHAMOMILE BRUNCH PUNCH

Strawberry, Grapefruit, and Chamomile Brunch Punch image

This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.

Provided by Joy Wilson

Categories Brunch Punch Cocktail Party Cocktail Spring Grapefruit Strawberry Tea Bourbon Whiskey

Yield 10-12 servings

Number Of Ingredients 11

Ingredients

Chamomile syrup:
3 cups water
2½ cups sugar
8 chamomile tea bags
Punch:
4 cups fresh grapefruit juice
1 pint fresh strawberries, hulled and sliced
3 cups bourbon (we recommend Angel's Envy Port-Finished Bourbon)
A few good dashes of bitters
Ice cubes or an ice mold, for serving
Fresh chamomile flowers, for garnish (optional)

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.