I found this recipe on pinterest, and I have to admit that I was a little sceptical when I read the ingredient list. In the end my curiosity got the better of me and I had to try this punch for Jessica’s 25th birthday party. I had to make a few adjustments to the original recipe, but when I did, the result was a big hit! If you have a summer function that you need a refreshing punch for, this one might fit the bill.
1 Bag of Ice
12 Corona Lights
4 Cans of Frozen Pink Lemonade Concentrate (allow to melt)
1. Fill a large punch bowl with ice (about 1/2 to 3/4 from top)
2. Pour in beer
3. Pour in the melted frozen lemonade concentrate
4. Using your lemonade can to measure, pour in about 2-3 cans of vodka
5. Stir well
This recipe is based on my Pomegranate Margarita recipe. I had lots of fresh cranberries left over from Christmas and wanted to use them up. This is what I came up with. I think my guests enjoyed it since I saw quite a few of them going back for seconds!
1 750 ml good 100% agave Tequila
6 cups of water
1 can frozen limeade
1 can frozen margarita mix
1 can frozen cranberry juice
1 46 oz cranberry juice
1 pkg fresh cranberries
1 c orange juice
In a medium sauce pan, combine 1 cup sugar and 1 cup of orange juice. Bring to a boil and add the cranberries. Cook on low heat for about 10 minutes until thickened.
In a large container combine Tequila and next 6 ingredients. Mix well and then add cranberry mixture. Pour mixture into gallon ziploc bags and freeze until slushy. Remove from freezer about 10-15 minutes before serving and serve from a large punch bowl.
These margaritas are addictive. This recipe makes a huge batch. I make it in a large soup pot (because it is the only thing I have that is big enough) and then transfer to 3 gallon size bags. I then freeze the bags and have them handy when I have company. When you are ready to serve, just take them out of the freezer about 2 hours before serving and allow them to become slushy. We polished off three gallons of this punch on Christmas Eve 2011!