Nothing like a Royal Wedding to make everyone want to throw a party, and my Bunko group seized upon the occasion for a theme to provide a dear friend with a “Royal Send Off” before she moved out of state. Many provided their best renditions of British fare, but I turned to my Southern roots and provided some bridal punch, not knowing whether they serve such libations in the UK or not, but with a huge crowd coming, it seemed a festive addition to the bottles of wine and champagne.
I modified a recipe found online and the results were very well received. The final result is a deep ruby color, the “pink” refers to the champagne, not the punch! Unfortunately I was not the one taking the photos that night, so I do not have a photo to share. This produces a significant amount of punch, so either use a large bowl, or mix only half of the ingredients at a time.
- 2 cans cranberry juice concentrate (note — I could not find this at Harris Teeter, did find it at Giant)
- 2 cans pink lemonade concentrate
- 1 bottle (750 ml) pinot noir wine, chilled
- 1 quart club soda, chilled
- 2 bottles, pink champagne, chilled (note, pink sparkling wine is fine)
- 2 quarts of raspberry sherbet
- In a large punch bowl, combine the cranberry juice concentrate, lemonade concentrate, and pinot noir. Stir.
- Spoon in ONE quart of the raspberry sherbet, breaking it into chunks. Stir.
- Slowly pour the quart of club soda and two bottles of pink champagne, this will cause the sherbet to foam and fizz significantly, causing a lovely pink foam on top of the ruby colored punch.
- Gently stir.
- At some point in the party, when the sherbet starts to dissipate, add the second quart of sherbet.
Do make sure that guests are aware the punch is alcoholic and that this is not accessible to small children. It has a taste similar to a sangria, and yet also similar to a mimosa. Feel free to use this as a base recipe and experiment with different sherbets or perhaps even adding orange juice or pineapple juice. I stored the remainder in a sealed pitcher after the party and it still tasted wonderful the next day.