Best 10 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.

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*.

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.

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.

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 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.

PEACH TEA PUNCH

Steps:

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

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*