Wedding Reception Punch Recipes

You want the best Wedding Reception Punch Recipes to serve to your thirsty guests at your wedding reception.



I always find that the punch bowl (or fountain) at a wedding reception is like the water cooler at work; a place where your guests will congregate and socialize.

And what better way to make sure that your guests stay happy than to make sure that the punch you are serving is delightfully delicious, thirst-quenching and the talk of your wedding reception!

What I do recommend is that you provide both an alcohol version and a non-alcohol version so that you can make sure that all your guests are happy. Don't forget to clearly mark which is which!

I also find that the punch bowl/fountain area can get a tad messy, so be sure to have someone assigned to keep the area tidy and wiped.

If you are in need of a punch bowl or a fountain, first check with family and friends to see if you can borrow one or two.

If not, then the next best thing to try is a party rental place to find the perfect bowl to put one of the following wedding reception punch recipes in.



San Fransisco Marriott's Pink Punch

This wedding reception punch recipes serves 20

Ingredients:

* 2 quarts ginger ale
* 1 quart pineapple juice
* 1 quart cranberry juice
* 1 1/4 cups sugar

Directions:

1. Mix the juices and the sugar together and stir thoroughly until sugar dissolves.
2. Right before serving the punch, add ice and then slowly add gingerale so that it will be fizzy when served.




So Simple Punch

This wedding reception punch recipes serves 45

Ingredients:

* 4 (1/4 ounce) packages unsweetened strawberry drink mix
* 2 (46 fluid ounce) cans pineapple juice
* 3 cups white sugar
* 4 quarts water
* 2 liters ginger ale

Directions:

1. In a large punch bowl combine drink mix, pineapple juice, sugar and water.
2. Stir until dissolved.
3. Just before serving, stir in the ginger ale.




Elly May's Wedding Punch

This wedding reception punch recipes serves 25

Ingredients:

* 3 (3 ounce) packages cherry gelatin
* 9 cups boiling water
* 4 cups sugar
* 4 cups water
* 2 (46 ounce) cans pineapple juice
* 6 ounces frozen orange juice
* 4 tablespoons lemon juice
* 1 (2 liter) bottle ginger ale

Directions:

1. Dissolve the gelatin in the boiling water in a large saucepan.
2. In a separate saucepan boil together the sugar and 4 cups water.
3. Add the pineapple juice, orange juice and lemon juice. Cool.
4. Combine the gelatin and juice mixtures.
5. Pour into plastic containers and freeze. Set out about 3 hours before serving.
6. Add the ginger ale just before serving.
7. The punch will be slushy.




Easy "Champagne" Punch

This wedding reception punch recipes serves 10

Ingredients:

* 2 (1 quart) bottles white grape juice
* 2 (28 ounce) bottles 7-Up soda
* 1 (16 ounce) bottle club soda

Directions:

1. Mix ingredients.
2. Serve well chilled.




Emeril Lagasse's Red Rooster Punch

This wedding reception punch recipes makes 2 quarts

Ingredients:

* 1 1/2 quarts cranberry juice cocktail
* 1 (6 ounce) can frozen orange juice concentrate, defrosted
* 2 cups vodka

Directions:

1. Combine all of the ingredients in a large plastic container; freeze for several hours.
2. It will not freeze solid but will achieve the consistency of a slushy.
3. Scoop into punch cups or wine glasses and serve.




Perfect Purple Punch

This recipe serves 10

Ingredients:

* 2 liters ginger ale or carbonated lemon-lime beverage
* 1/2 gallon raspberry sherbet
* 1 (12 ounce) can frozen raspberry-lemonade concentrate or frozen pink lemonade concentrate
* 4 cups water (or more)
* 1 (12 ounce) bag frozen raspberries
* 3 lbs dry ice (optional)

Directions:

1. Put dry ice chunk in the bottom of a punch bowl.
2. Sprinkle frozen raspberries over bottom of punch bowl.
3. Spoon in raspberry sherbet.
4. Mix water with frozen lemon-aid and pour over bottom of punch bowl.
5. Pour ginger-ale down the sides of the punch bowl.
6. Stir lightly.




Bride's Punch

This recipe serves 20

Ingredients:

* 1 (46 ounce) can pineapple juice
* 1 (2 liter) bottle ginger ale
* 1 quart vanilla ice cream
* 1 quart lime sherbet or orange sherbet

Directions:

1. Pour pineapple juice into punch bowl.
2. Spoon ice cream and sherbet into juice, then pour ginger ale over.
3. Serve immediately.




Champagne Punch

This recipe serves 10-12

Ingredients:

* 1 (12 ounce) can frozen cranberry juice concentrate, almost thawed
* 1 (12 ounce) can frozen pink lemonade concentrate, almost thawed
* 1 (12 ounce) can frozen limeade concentrate, almost thawed
* 1 (750 ml) bottle white wine, chilled
* 2 (750 ml) bottles champagne, chilled
* 1 liter carbonated water or club soda, chilled
* 1 lemon, sliced
* 1/2 cup fresh mint
* 1 (12 ounce) package strawberries or raspberries, frozen

Directions:

1. Combine all in a large punch bowl or if you don't have one, combine it all in a large clean pot and serve it in pitchers.
2. Add the frozen fruit just before serving. The mint can be left in the punch bowl or removed just before serving but it adds a wonderful flavor so don't leave it out.




Two-Ingredient Punch

This recipe serves 16 -20, 4 quarts

Ingredients:

* 1 (2 quart) bottle white grape juice (any brand)
* 1-2 liter ginger ale (i use canada dry diet ginger ale, you can't tell it's Diet)

optional garnish:

* raspberries (optional)
* blackberry (optional)
* strawberry, cut in half with the green stem still attached (optional)
* blueberries (optional)

Directions:

1. Place white grape juice and ginger-ale in refrigerator overnight or until well chilled. Placing them in the freezer for a couple of hours before serving will make them 'icy' and everyones favorite.
2. In a serving picture or punch bowl, pour equal parts white grape juice and ginger-ale. Stir gently. Fill each glass, and if you want garnish with frozen fruit.
3. Optional Garnish: On a lined cookie sheet, place the fruit(s) in a single layer but not touching, into the freezer for several hours until frozen (or overnight). After they are completely frozen, they can be bagged together as long as they stay in the freezer so they don't stick together. Then use one of each fruit to garnish each glass. It is beautiful and also keeps it colder longer and doesn't water down the flavor.

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