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An unusual fragrant product that combines 2-3 types of alcohol with fruits or berries was invented in France.
The cooling drink, according to legend, was created by an enterprising aristocrat to escape the suffocating heat. The quick-witted viscount simply mixed champagne, juice, wine and fruits that were at hand, and got an excellent cocktail that quickly took root at court. Gradually, it became popular as a summer soft drink in different countries.
The traditional serving involves pouring into a special jug, ice must be put in the glasses, and they drink through a straw.
16 punch recipes
Lemon-cherry pouch
It is better to take a berry in two colors: one jar is white, the second is red.
Ingredients
Lemon – 2 pcs.
Sugar – 0,5 kg
Starka or analogue – 0,5 l
White wine – 3 bottles
Canned cherries – 1 kg
Champagne red – 1 bottle
Method of preparation
Carefully remove the upper (yellow) layer of the peel from the lemons, remove the white skin and seeds, and finely chop the flesh. Leave the zest.
Put small slices of fruit in a saucepan, add sugar, pour stark into them, keep in the refrigerator, covered with a lid, for about 1 day.
1 hour before serving, pour wine and grated zest into the infusion, mix well, add cherries along with juice.
Immediately before drinking, pour champagne into the drink.
Banana-apricot crush
For wines, Riesling or something similar is good.
Ingredients
Apricot – 1 kg
Sugars – 400 g
Water – 1 glass
Bananas – 0,6 kg
Banana liqueur – 1 bottle
Champagne – 1 bottle
Light wine – 3 bottles
Method of preparation
Remove the seeds from the apricots, divide the fruits in half, put them in a saucepan.
Make sugar syrup from sugar and water, without cooling, pour fruit over it, cover, let cool.
Finely chop the peeled bananas, add to the apricot mass, pour in the liquor, cover with a lid, place in the cold for 20 hours.
Immediately before serving, add wine and champagne to the fruit infusion.
peach crochet
Of the liqueurs, Abricotine or something similar is ideal. Peaches should be well ripened.
Ingredients
Peaches – 1 kg
Sugar – 2 cups
Water – 2 L
Lemon – 2 pcs.
Apricot liqueur – 1 cup
Champagne – 1 bottle
Method of preparation
Remove the peel from the peaches, cut the fruits into quarters, pour into a deep bowl, cover with sugar.
Squeeze juice from lemons, pour over fruits, add water, put in the cold for 1 day.
Before use, pour in liquor and champagne, mix thoroughly.
pineapple punch
Cognac for cooking needs high-quality, pineapple – small.
Ingredients
Pineapple – up to 700 g
Sugars – 400 g
Cognac – 1 bottle
Champagne – 2 bottles
Method of preparation
Remove the peel from the pineapple, cut the fruit into round slices, divide into small triangular pieces.
Put the pulp in a bowl, cover with sugar, pour in cognac, let it brew for 1 day in the cold.
Before use, add champagne to the infusion.
Melon-strawberry cruchon
The number of berries should be sufficient to fill the whole melon, to the very top.
Ingredients
Melon – 1 piece
Sugar – 1 kg
Strawberries – for stuffing the melon
Cognac – ½ bottle
White wine – 2 l
Narzan – 2 bottles
Champagne – 1 bottle
Method of preparation
Wash the melon thoroughly, remove the upper part, remove the insides, place in a narrow pan in a standing position.
Rinse the strawberries, remove the stalks, lay layers inside the melon, generously sprinkling each with sugar.
Pour cognac over the berry, cover with a melon top, leave in the refrigerator for 1 day.
Pour the strawberry infusion along with the fruits into a glass jug.
Remove the skin from the melon, cut the pulp into small pieces of any shape, pour into the berry mixture.
Before use, pour in wine, narzan, champagne.
Orange punch with canned pear
Ingredients
Orange – 3 pcs.
Sugars – 400 g
Canned pear – 0,5 kg
Dry red wine – 3 bottles
Narzan – 2 bottles
Method of preparation
Remove the top layer of the peel from the oranges, peel the fruits from the white skin and grains. Leave the zest.
Cut the fruit into thin circles, place in layers in a jar, sprinkling each with plenty of sugar, send in the cold for a couple of hours.
Divide the pear into cubes, put to the oranges along with the juice, pour in the wine and narzan.
Grind the zest with a grater, pour into a drink, throw a couple of ice cubes.
Apple-tangerine crunch
Apples for cooking should be taken sweet, tangerines – large.
Ingredients
Apple – 400 g
Sugars – 300 g
Mandarin – 10 pcs.
Rum – ½ cup
Water – 1 glass
Red wine – 1 bottle
Narzan – 3 bottles
Method of preparation
Free the apples from the skin and seed parts, thinly slice, pour into a saucepan.
Prepare sugar syrup, pour it over the apples without cooling, let cool.
Release the tangerines from the peel, rub the zest of 4 pieces on a grater, cut the fruits into circles.
Put all the fruits in a jug for a punch, add tangerine zest, rum, wine and narzan.
Apple Lemon Punch
Tea is required freshly prepared, well infused, chilled.
Ingredients
Apples – 1,5 kg
Strong tea – 2 l
Sugar – 2,5 cups
Lemon – 2 pcs.
Champagne – 1 bottle
Method of preparation
Peel the apples, remove the insides, cut the fruits into thin short slices, pour into a saucepan.
Squeeze juice from lemons, grate zest from half a fruit, send the resulting ingredients to apples.
Pour fruit with tea, add sugar, cover with a lid and send in the cold for 5 hours.
Before tasting, pour the contents into a jug, add champagne and serve.
Non-alcoholic punch
Fruits are pre-cleaned from the skin and grains. Tea needs strong, freshly brewed, chilled.
Ingredients
Raspberries – 330 g
Strawberry – 330 g
Apricots – 330 g
Orange – 3 pcs.
Sugar to taste
Tea – 1 l
Narzana – 3 bottles
Method of preparation
Cut all the fruits into circles, sprinkle with sugar, hold on ice in a bowl for 1 day.
Pour tea and narzan into the fruit and berry infusion, mix well and try by adding ice.
fermented juice recipes
Relevance: 13.11.2018
Tags: other alcohol