Punch recipes, anyone? (no added sugar, please)
Having an open house this Sunday and thought I'd serve two punches: one with alcohol and one without. What I'm surprised to find, searching the Web, is that so many punches call for Kool-Aid, Hawaiian Punch (didn't even know that was still around), and/or cups of sugar. I can't understand why a mixture of fruit juices and soda requires added sugar.
There's a thread from 2011 about a punch that they used to make at Disneyland--Jungle Julep. It sounds pretty good, but are the Tang and sugar necessary? Couldn't you just add orange juice?
Jungle Julep (from Adventureland's Tahitian Terrace)
½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine
In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice. Makes 1 ½ quarts.
I'd like to do something like that but adding, say, ginger ale to one and Prosecco to the other. What do you think? Any other ideas? (Yes, I did check previous Chow "punch threads" but there wasn't much that interested me.)
I find punches of this sort far too sweet. I've reduced the sugar in my mothers champagne punch recipe down to 1/2 a cup from two. My advice would be to make it without the sugar or Tang then adjust the taste with OJ and double simple syrup if necessary.
My go to punch recipe is pretty simple and may have been on one of those other punch threads you weren't inspired by...I'd urge you to try it though...
1 can frozen limeade concentrate to 2 liters ginger ale, and 1 bag of ice. Sliced limes and mint for garnish. Tart, not too sweet and pretty darn refreshing too.
That recipe includes 5 cups of water, hence the .5 cup of sugar and 2 tablespoons of tang. Which is pretty minuscule IMO
You could add orange juice but the profile will be changed. Maybe if you cut down on the water.
Punch is pretty much watered down juice, not just for taste but to make it go further I suppose, which is why they call for additional sugar.
My high school friends go to punch recipe is fruit drink (koolaid, Hawaiian punch, or actual juice would work) and lemon lime soda. Maybe 1:1
ingredients in tang:
CITRIC ACID (PROVIDES TARTNESS)
CALCIUM PHOSPHATE (PREVENTS CAKING)
POTASSIUM CITRATE (CONTROLS ACIDITY)
ORANGE JUICE SOLIDS
ASCORBIC ACID (VITAMIN C)
XANTHAN AND CELLULOSE GUMS (FOR BODY)
ALPHA TOCOPHEROL ACETATE (VITAMIN E)
VITAMIN A PALMITATE
RIBOFLAVIN (VITAMIN B2)
are you talking to me?
‘punch’ comes from the indian word ‘panch,’ which means ‘five.’ it refers to the five necessary ingredients for a classic punch: water, sugar, something sour, something bitter, and something alcoholic. early on, simple syrup was prepared first and mixed with lemon juice and bitter tea. alcohol of choice was arrack – a sort of moonshine type booze made of whatever was available for fermentation. coconuts and fruit were popular starting points depending on the region.
as the british empire spread and sailors hit new ports, the booze based changed, most often to rum.
the sticky sweet chemical concoction to which you're referring has little in common with real punch. it's not supposed to be a "punch" of sugar.
No recipe but I generally just pour in some pineapple juice, some cranberry juice, some orange juice and then Gingerale and call it a day.
Garnish with sliced citrus or any fruit and I try to use large ice blocks so it doesn't get watered down much. Have used frozen juice cubes as well.
Both prosecco and ginger ale lose its fizz in a punch. Not as big of a deal w/ ginger ale but I like fizz in Prosecco. What if you do a mix, eg. this punch but don't add the ginger ale. People can put in a scoop or so and pour prosecco or gingerale over it:
Alternatively, using your idea, you can make one w/ ginger ale, one w/ prosecco.