"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

FALL WINE PUNCH Recipe

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This recipe for FALL WINE PUNCH, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15-20 SERVINGS
SUGARED GRAPES
2 pounds red and white seedless grapes, cut into 20 to 25 clusters
3 egg whites, lightly beaten
Sugar

PU N C H
1/4 cup sugar
1/4 cup cold water
2 bottles dry red Zinfandel
1 bottle blush Zinfandel cup (4 ounces) sweet vermouth
cup (2 ounces) dry vermouth
1 cup (8 ounces) peach brandy
1 cup (8 ounces) Bacardi Limon
1 cup (8 ounces) cranberry juice

GARNISH
1 large block of ice
4 cups thinly sliced fruit, such as peaches, pears and red apples
Seltzer, for serving (optional)

Directions:
Directions:
I. MAKE THE SUGARED GRAPES:
Line a large baking sheet with wax paper. Holding each grape cluster by its stem, dip it in the beaten egg whites and Sprinkle with Sugar. Arrange the clusters, without touching, on the baking sheet and freeze until solid (or for up to 1 week).

2. MAKE THE PUNCH: In a large bowl, combine all of the ingredients and mix very well. Refrigerate overnight.

3. Pour the punch into a chilled punch bowl. Add the ice block and scatter the sliced fruit on top. Hang the sugared grapes around the edge of the bowl. Serve the punch in cups with a splash of seltzer and a cluster of grapes in each cup.

Number Of Servings:
Number Of Servings:
15-20

 

 

 

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