thepioneerwoman
Easter Punch
Make this crowd-friendly Easter punch recipe for your celebration! It's bright and fizzy, with strawberry syrup, lime juice, ginger ale, and a fruity ice ring.
👥 12 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 30 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●blender
📝 Preparation Steps
1
For the ice ring: Set aside a few strawberry and lime slices, then arrange the rest in the bottom of a 10- or 12-cup Bundt pan so they lie flat (they can be mixed together). Slowly pour in 2 cups water and freeze until solid, about ⏱️ 3 hours.
2
For the punch: In a medium bowl, toss together the strawberries, sugar, and lime juice. Cover and let sit until the juices accumulate, about ⏱️ 40 minutes.
3
In a blender, purée the strawberry mixture until smooth, then strain through a fine mesh sieve into a large punch bowl. (If serving later, strain into a pitcher and refrigerate for up to 2 days.)
4
Add the ginger ale, seltzer, and white rum, if using, to the strawberry purée in the punch bowl. Stir to combine, skimming off the excess foam.
5
Fill a large bowl with 4 inches warm water. Dip the bottom of the Bundt pan in the water for 10 to ⏱️ 15 seconds to loosen the ice ring. Top the pan with a plate and flip to invert the ice ring. Slide the ring into the punch, float the reserved strawberry and lime slices in the punch, and serve immediately.
Nutrition Facts
calories
205 Calories
fat Content
0 g
fiber Content
1 g
sugar Content
33 g
sodium Content
14 mg
protein Content
0 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
35 g
saturated Fat Content
0 g
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