Boozy Peach and Mango Punch
Punch bowls have always seemed so traditional and old school to me. With so many fun ways to serve drinks at a party I never considered just making a bowl of punch.
But May’s issue of Food Network Magazine has a really fun pull out with 50 amazing punch recipes. Boozy and non-boozy. I though it would be fun to test them out.
The boozy ones of course!
Guys, I was wrong about punch bowls.
This one was so good that I’ve made it twice. I wanted to have some in a pitcher in the fridge just to enjoy on the weekends or when friends stop by.
I’m going to try a pineapple margarita punch for Austin’s birthday party this weekend too. I will report back!
Boozy Peach and Mango Punch (find the original recipe and more here)
3 cups water
1 pound frozen peaches
1 pint raspberries
1. Pour most of your peaches and raspberries into a ring mold (I used a bunt pan) and freeze over night. I saved some of the fruit to float around in the punch.
(To remove the ice from the ring mold, before you serve the punch, I just ran some hot water over the bottom of my bunt pan. It made a loud crack and popped right out. Make sure to catch it!)
1 750-ml bottle white wine
4 cups mango nectar (Goya makes a great one in cans, you can find it in the spanish/international food isle)
1 liter lemon-lime soda
1 1/2 cup white run
1 1/2 cup peach flavored vodka
1 cup orage juice
1/4 cup lemon juice
1/4 cup lime juice
2. Mix your white wine, 4 cups mango nectar, 1 liter lemon-lime soda, 1 1/2 cups each white rum and peach-flavored vodka, 1 cup orange juice and 1/4 cup each lemon juice and lime juice in a punch bowl. Add the ice ring and remaining frozen peaches and raspberries.
P.S. I didn’t have all of the ingridents exactly. I only had regular vodka, but I did have some peach schnapps. It doesn’t have to be perfect. Don’t be afraid to substitute. It’s still delish!