Best 8 Berry Strawberry Punch Recipes
Are you looking for a refreshing and delicious way to enjoy the delightful flavors of summer berries? Look no further than the vibrant and enticing "berry strawberry punch"! This tantalizing beverage is a delightful symphony of sweet strawberries, a burst of juicy berries, and a splash of zesty citrus notes. Perfect for backyard barbecues, pool parties, or any summer gathering, the "berry strawberry punch" guarantees to quench your thirst and leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY PUNCH
Strawberry beverages are traditionally enjoyed for Juneteenth. For us, this normally meant a commercially-produced strawberry soda that we purchased at the grocery store. But June is also the peak of strawberry season for much of the country, and this recipe uses fresh strawberries for a vibrant berry flavor that is unmatched by a store-bought soda. Boil the strawberries with water and sugar to create a strawberry syrup. From there, the options are limitless. You can add sparkling water to the strawberry syrup for a gourmet-take on strawberry soda. You can top a glass of champagne with the strawberry syrup for a summery bellini-type beverage. Or, you can jazz things up with this recipe and use pineapple juice, orange juice, rum and sparkling wine for the ultimate strawberry punch.
Provided by Vallery Lomas
Categories beverage
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
- For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
- When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.
STRAWBERRY PARTY PUNCH
After a spicy snack, cool your palate with this festive and fruity punch. Let guests help themselves at the punch bowl, or serve it by the glass with pretty fruit garnishes.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 15m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Place strawberries in a food processor; cover and process until smooth. Stir in limeade concentrate and pineapple juice. Chill until serving., Transfer to a punch bowl. Just before serving, stir in soda. Serve over ice if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON-STRAWBERRY PUNCH
3 ingredients and 3 steps is all you need to make lemon and strawberry punch - ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.
- Pour lemonade into punch bowl. Stir in strawberries.
- Just before serving, add ginger ale and ice; gently stir.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 12 g, TransFat 0 g
BERRY STRAWBERRY PUNCH
Make and share this Berry Strawberry Punch recipe from Food.com.
Provided by Engrossed
Categories Punch Beverage
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Stir together all ingredients.
- Cover and chill.
- Serve over ice.
BERRY RUM PUNCH
Steps:
- Blend the mixed fruit, coconut rum, light rum, simple syrup, and lime juice in a large shaker with ice. Shake vigorously and pour over a glass full of ice. Top with a splash of soda water and garnish with strawberry slice.
FAVORITE BERRY PUNCH
A friend from church shared this zingy strawberry-infused punch recipe. It's great for bridal showers, anniversary parties and holiday gatherings. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 10m
Yield 22 servings (about 4 quarts).
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; cover and process until pureed. Pour into a punch bowl; stir in remaining ingredients.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY PUNCH
Make and share this Strawberry Punch recipe from Food.com.
Provided by Kim D.
Categories Punch Beverage
Time 10m
Yield 1 gallon
Number Of Ingredients 4
Steps:
- Blend the first three ingredients in a blender.
- Pour into a punch bowl.
- Add Ginger Ale just before serving.
Nutrition Facts : Calories 1555.9, Fat 0.8, SaturatedFat 0.1, Sodium 220.1, Carbohydrate 402.9, Fiber 8.1, Sugar 381.3, Protein 2.7
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
Tips:
- Choose ripe, flavorful berries: The quality of your berries will greatly impact the taste of your punch. Look for berries that are plump, brightly colored, and free of blemishes.
- Use a variety of berries: Using a mix of berries will give your punch a more complex and interesting flavor. Some good combinations to try include strawberries and blueberries, raspberries and blackberries, or strawberries, blueberries, and blackberries.
- Sweeten to taste: The amount of sugar you add to your punch will depend on your personal preference and the sweetness of your berries. Start with a small amount of sugar and add more to taste.
- Chill before serving: Berry punch is best served cold. Chill it for at least an hour before serving, or even overnight for a more intense flavor.
- Garnish with fresh berries and mint: A few fresh berries and a sprig of mint will add a touch of elegance to your punch and make it even more refreshing.
Conclusion:
Berry punch is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a berry punch that will be the hit of your next party or gathering. So next time you are looking for a refreshing and flavorful drink, give berry punch a try.
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