I received several compliments on the wine punch I made for New Years Eve. Here’s how you make it.
Berry Wine Punch
Based on a LJ post by drood. The originator suggested using white zinfandel, however, and I have to intervene.
Ingredients
- Three (3) 12 fluid oz. cans frozen lemonade concentrate
- Two (2) bags frozen raspberries or mixed berries
- Eight (8) 16 oz. cans ginger ale, chilled
- One (1) bottle drinkable white table wine (Bonny Doon’s Big House White, for instance,) chilled
Instructions
In a food processor, puree one can of lemonade concentrate with one bag of berries. Using a ladle, transfer the puree to a fine wire mesh strainer, and using a rubber spatula, work it through the strainer to remove skins, pulp and large seeds. Use another spatula to scrape the filtered puree off the bottom of the strainer and into a bowl. Do this over your sink.
As you strain the mixture, you’ll have a thicker remainder in the strainer. Dump it back into the food processor, add the second can of lemonade concentrate and the other bag of berries. Puree again, continue straining it. This will take a while, have good music on.
Again, once you’ve worked the mixture as far as you can, dump the remainder back in the food processor and add the last can of lemonade concentrate. Puree, strain.
Alternate Method
Badgerbag suggested using cheesecloth to strain the puree instead of the wire mesh. She said it’d be faster, however your hands would be stained by the berry juice. The things we do for our art.
Transfer the strained puree to a plastic container if you’re bringing this to a party, and store in fridge.
Assembly
Make certain that the ginger ale and wine have been chilled.
Ask your host for an extra punch bowl. Add the puree, the wine, and the ginger ale. The mixture will foam, so take your time mixing. It’s also helpful if you put a note by the punch bowl that the contents are fortified with wine.
Serves around 30 people.
