Best 20 Strawberry Punch Recipes

LEMON-STRAWBERRY PUNCH

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.

PINEAPPLE STRAWBERRY PUNCH

Steps:

• In a food processor, puree strawberries. Pour into a large punch bowl. Stir in the pineapple juice and soda. Serve immediately.

SPARKLING STRAWBERRY PUNCH

Steps:

• Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes.
• Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl.
• Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.

STRAWBERRY PUNCH

Steps:

• Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
• Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
• Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.

STRAWBERRY PUNCH

Steps:

• In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

STRAWBERRY PARTY PUNCH

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.

SOUTHERN STRAWBERRY PUNCH BOWL CAKE

Steps:

• 1. Bake cake in two round cake pans and set aside to cool.
• 2. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl.
• 3. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely
• 4. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight. Just look at this vision of yummylishus beauty!

STRAWBERRY SPRITZER PUNCH

Steps:

• In blender, place 1/2 cup of the grape juice, 1 can lemonade and 1 bag strawberries. Cover; blend on high speed until smooth. Pour into 4-quart nonmetal container; repeat. Stir in remaining grape juice.
• Cover; freeze at least 4 hours, stirring occasionally. Remove container from freezer 30 minutes before serving. Just before serving, stir in carbonated beverage. Garnish as desired.

STRAWBERRY CREAM PUNCH

Steps:

• In a 6-qt. punch bowl, combine the strawberries, soda and ginger ale. Just before serving, add scoops of ice cream.

CRANBERRY-STRAWBERRY MARGARITA PUNCH

Steps:

• Mix all ingredients in 1-gallon insulated beverage container.
• Serve over ice if desired.

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*.

STRAWBERRY PINEAPPLE PUNCH

Steps:

• Place the strawberries in a blender; cover and puree until smooth. Transfer to a large freezer container; add juices. Cover and freeze. remove from the freezer 2-3 hours before serving. Just before serving, break up mixture with a wooden spoon or potato masher. Stir in soda.

STRAWBERRY BANANA FRUIT PUNCH

Steps:

• In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
• Place bananas, strawberries and remaining water in a blender; cover and process until smooth.
• Stir into the juice mixture.
• Cover and refrigerate.
• Just before serving, stir in ginger ale.

GERMAN ERDBEER BOWLE (STRAWBERRY WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry.
• Halve the berries, then place them in the bottom of large punch bowl or glass pitcher.
• Sprinkle the powdered sugar over them.
• Rinse the lemon balm leaves and shake them dry.
• Pluck the leaves from their stems and add them to the berries.
• Pour one bottle of wine over the berry mixture, cover, and cool in the fridge.
• When the guests have arrived, add the remaining wine and the champagne.
• Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).

STRAWBERRY WINE PUNCH

Steps:

• Combine strawberries, lemonade and wine in a punch bowl.
• Slowly, pour in the club soda and stir gently.

STRAWBERRY PUNCH (ERDBEERBOWLE)

Steps:

• Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.

STRAWBERRY & LIME MOSCATO PUNCH RECIPE - (4.3/5)

Steps:

• Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree, run through a strainer to remove most of the seeds and pour into a pitcher. Add remaining limeade and Moscato into the pitcher, garnish with strawberry and lime slices, chill in fridge. When ready to serve top each glass with 7 Up.

SUMMERTIME STRAWBERRY PUNCH

Steps:

• In a food processor combine lemonade concentrate, strawberries and sugar. Cover and process until smooth. Transfer to a large pitcher or punch bowl; stir in tea. Add the ginger ale and ice cubes. Serve immediately.

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Stir gently and serve.