Best 8 Italian Fruit Punch Recipes

ITALIAN FRUIT PUNCH

Steps:

• In pitcher, mix 1 can lemonade concentrate and 4 cans water. Pour 2 cups of the lemonade into 12-cup fluted tube cake pan. Freeze in coldest section of freezer about 45 minutes or until thin coating of ice forms on surface. Crack ice crust with small, sharp knife to expose liquid underneath. Working quickly, place strawberries, lemon slices and mint leaves in liquid, making sure each piece is partially submerged. Return pan to freezer about 1 hour or until lemonade is frozen solid. Remove from freezer and add remaining lemonade. Freeze at least 8 hours or overnight.
• In 2-quart pitcher, mix 1 can lemonade concentrate, the limeade concentrate and 3 cups water. Refrigerate until ready to use.
• Just before serving, pour limeade mixture, soda pop and club soda into punch bowl. Dip pan with ice ring very quickly into warm water, then turn upside down to unmold ice ring. Float ring in punch bowl.

ITALIAN FRUIT TOAST

Steps:

• Brush the ciabatta slices on both sides with olive oil, then sprinkle both sides evenly with 1/4 cup of the sugar, gently rubbing it in.
• Heat a large skillet over medium heat. Place the sugared bread in the skillet and cook until golden brown and caramelized on both sides, 2 minutes per side. Remove to a wire rack to cool briefly.
• In a medium bowl, mix together the ricotta, vanilla and the remaining 1 tablespoon sugar with a rubber spatula. Divide the mixture among the toasts and spread evenly. Top with berries, drizzle with honey and sprinkle with flaky sea salt.

FRUIT PUNCH

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

SPARKLING COSMO PUNCH

Steps:

• Fill a martini pitcher or jar halfway with ice, then stir together the cranberry juice, gin, orange liqueur and lime juice. Strain into another pitcher and keep chilled.
• To serve, fill a flute three-quarters of the way with the cranberry base. Top with the cava and drop in an orange garnish.

FRESH FRUIT PUNCH

Steps:

• Combine the sugar and water in a saucepan. Bring to a boil and simmer, stirring occasionally, until the syrup is clear. Set aside to cool.
• Combine the syrup, wine, and sparkling water and stir well. Add the remaining fruit and serve cold.

APPLE AND MINT PUNCH

Steps:

• Garnish: fresh mint sprigs, optional
• In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
• To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
• Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

FRUIT PUNCH

Steps:

• In a large pitcher, combine soft drink mix and water. Add orange juice concentrate; mix well. Just before serving, pour mixture into a punch bowl; stir in the soda.

FRUIT PUNCH

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.