| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Yield: | 12 servings |
Ingredients
- 1 cup frozen peach slices
- 1 cup frozen whole strawberries
- 1/4 cup fresh mint leaves
- 1 (16-ounce) can pineapple juice, divided
- 1/2 cup frozen orange juice concentrate
- 2 cups frozen sliced strawberries, thawed
- 2 (11.5-ounce) cans peach nectar (recommended: Kern’s)
- 4 cups lemon-lime soda
- Cantaloupe, honeydew and/or watermelon slices, for garnish
- Frozen cranberries or raspberries, for garnish
- Extra-dry sparkling wine, optional
Instructions
- Special equipment: small flower shaped cookie cutter
- Arrange a double-layer of peaches, whole strawberries, and mint leaves in the bottom of a bundt pan. Add enough pineapple juice to cover the fruit. Freeze for at least 2 hours, or until set.
- In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly.
- With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers
- in the punch along with the frozen cranberries.
- To serve, remove bundt pan from freezer and invert over the center of the punch bowl. Ladle into glasses.
- For adults, top punch with sparkling wine.
- Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 182 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 29 mg |
Reviews
Made this 2 thanskgivings ago!! WOW!! It was a BIG hit with everyone. A lot people asked for the recipe. It’s cool and refreshing drink. I love how the mint leaves are included in the drink. Makes it that much nicer.
Great Recipe!!!
This was wonderful for a fall bridal shower and had everyone asking what was in it. I didn’t use the Kerns – first ingredient was corn syrup. Instead I used a peach juice from Trader Joes and pureed some extra frozen peaches. I also used fall apples and cut right through the skin to get the red (fall) color in addition to honey dew melon and frozen strawberries. The contrast was great with the orange punch. I didn’t use the frozen cranberries – although they would have added lovely color I thought they’d be too bitter- maybe next time. I will save this recipe and use it again.
Very nice for a special occassion like a bridal shower or baby shower. Mostly a girly drink! It went down easy and the cutout fruits looked great. it kept nice and cold with the frozen juice ring (I just used a tupperware container to freeze–no fancy mold needed). It is a bit expensive for a punch.
Loved it! Excellent flavor blend, will definately serve again. Only note, punch is pretty strong (sweet/syrupy-wise)
so goes much better with either the champagne or more lemon-lime soda…or could try carbonated water.
so goes much better with either the champagne or more lemon-lime soda…or could try carbonated water.
good
Instead of mint I used oregano. Instead of lemon lime soda, I used cola. My guests really enjoyed the frozen raw cranberries. Aunt Betty broke a tooth on one, but you can’t please everyone.
I made this punch for an Easter lunch and it got raves!
My la-la hurts after making this punch.
I’m a new fan of the Semi-Cooking show and I was literally thrilled to try out my first recipe! This sparkling “punch” is really a sparking fruit salad! It reminded me of the old ads for Campbells Chunky Soup: So thick you can eat it with a fork! But the chef made such a great mix of flavors and fruit textures that you need to get the liquid, too! I think it would get caught up in a straw, even the extra wide ones they have at McDonalds, so it’s best to enjoy the chilled sweet flavors with a spoon.
Thank you Food Network and “Aunty” Sandy for such a delicious refresher!