Easter Brunch Punch Recipe

In The Imbibery and Distillery by Christine McKellar

Your Easter libation can be prepared with a punch or just a fizzle when you serve this refreshing, citrus and fruity Easter Brunch Punch.

Pick your personal zesty bubbly: ginger ale or champagne.

 

*** Easter Brunch Punch Recipe ***

Ingredients:

1 (12-ounce) can frozen orange juice

concentrate, thawed

1 (12-ounce) can frozen lemonade concentrate, thawed

3 cups pineapple juice

2 cups peach nectar

1 (1-liter) bottle ginger ale or 1 liter of champagne if you prefer

5 cups ice cubes

Orange, lemon, and pineapple slices for garnish

 

 Directions:

In a large punch bowl, combine orange juice and lemonade concentrates, and pineapple juice and peach nectar; stir until well combined.

Cover and chill until ready to serve then stir in ginger ale (or champagne)  and ice cubes, float fruit slices on top, and serve immediately.