Sparkling Pimm’s Punch
INGREDIENTS
1 blood orange, sliced
1 lemon, sliced
2 cucumbers, sliced
1 lb whole strawberries
1 bunch fresh mint leaves
One 750-ml bottle Pimm’s No. 1
1 cup gin
4 1/2 cups Sparkling Ice Strawberry Lemonade
DIRECTIONS
In a large punch bowl, combine the blood oranges, lemons, cucumbers, strawberries, and half of the mint. Pour in the Pimm’s, gin, and Sparkling Ice Strawberry Lemonade, stir until combined.
Fill glasses with ice and ladle in the punch, garnish with the remaining mint and serve.
Tropical Flower Punch
INGREDIENTS
1 cup of coconut rum
1 cup of mango juice
2 cups of orange juice
¼ cup of grenadine
2 cups Sparkling Ice Coconut Pineapple
Edible flowers, for garnish
DIRECTIONS
In a large punch bowl, combine the coconut rum, mango juice, grenadine, Sparkling Ice Coconut Pineapple and stir. Fill glasses with ice and ladle in the punch, garnish with edible flowers serve.
Citrus Punch
INGREDIENTS
2 cups vodka
½ cup lime juice
3 cups pineapple juice
2 bottles Sparkling Ice Orange Mango
1 tablespoon ground nutmeg
1 orange, sliced
1 blood orange, sliced
1 lemon, sliced
Pineapple slices
DIRECTIONS
Pour the vodka, lime juice, pineapple juice, Sparkling Ice Orange Mango, and nutmeg in a large punch bowl. Toss in orange, blood orange, lemon slices and stir. Fill glasses with a ladle, garnish with fresh pineapple.
Soaked Watermelon Slice Popsicles
INGREDIENTS
¾ cup tequila
½ cup Sparkling Ice Strawberry Watermelon
¼ cup lime juice
1lb watermelon
DIRECTIONS
Stir together tequila, Sparkling Ice Strawberry Watermelon, and lime juice in a large bowl. Cut watermelon into wedges and soak in Sparkling Ice mixture for 15 minutes. Insert popsicle sticks into wedges then freeze on a rack-lined baking sheet for 1 hour.
Raspberry Peach Pops
INGREDIENTS
Raspberry layer:
1 cup frozen raspberries
¼ cup Prosecco
½ bottle Sparkling Ice Grape Raspberry
2 tablespoons sugar
Peach layer:
1 cup frozen peaches
¼ cup Prosecco
½ bottle Sparkling Ice Peach Nectarine
2 tablespoons sugar
DIRECTIONS
To make the raspberry layer, purée raspberries, Prosecco, Sparkling Ice Grape Raspberry, and sugar in a blender until very smooth. Fill each popsicle mold ½ full with raspberry mixture. Freeze while you make the peach purée.
To make the peach layer, purée peaches, Prosecco, Sparkling Ice Peach Nectarine, and sugar in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Freeze until firm, at least 2 hours.
