find a few of Lynn's favorite party recipes and entertaining tips. Use them,
enjoy them and share them with friends. If you happen to mention that you
found it here on the Town and Country Errands site, we'd be very grateful.
These were served at a recent Open House and we got so many requests for the recipes, that
we decided to post them here! Cheers!
Lynn's Champagne Punch
30-oz frozen lemonade concentrate, defrosted
30-oz frozen pineapple concentrate, defrosted
33-oz chilled tonic water
1 64-oz bottle chilled pale dry ginger ale, such as Canada Dry
1 bottle chilled dry champagne
1 6 cup ice ring, with 6 large strawberries
Combine the fruit concentrates in a large punch bow. You may chill and hold at this point.
Just before serving, slowly pour in the tonic water. I let it slowly pour over the back of a large
spoon to avoid splashing. Stir lightly. Slowly pour in the ginger ale and champagne and stir
gently. Slip in the ice ring, and serve. About 25 punch cup-size servings.
Lynn's Alcohol-free Ginger Tea Punch
10 black tea bags
4 cups fresh cold water
24 oz orange juice
12 oz lime juice (bottled is fine)
2 2-qt bottles of pale dry ginger ale such as Canada Dry
ice cubes
Bring the water to a boil and add the tea bags. Allow to steep about :20 to make a strong tea.
Discard the tea bags and let the tea cool. In a large pitcher or punch bowl, combine the tea,
orange juice, and lime juice. You may chill and hold at this point. Just before serving, pour in
the chilled ginger ale. Serve over ice cubes from a pitcher or in a punch bowl with an ice ring.
About 25 punch cup-size servings. Experiment- try green tea and white grape juice!
How to make a simple ice ring
To make an ice ring, place about 1/2" of water in the bottom of a 6-8 cup ring mold pan. Set
this upright and level in the freezer and let freeze solid, about 1 hour. Place around the ring 6
large, ripe strawberries with the green tops still on, tops facing outward, and pour in another
1/2" of water. Freeze another hour until the berries are frozen in place. Now fill the mold with
water to the top and freeze overnight until solid. A ring mold of this size can be easily stored in
a 1-gal freezer bag for transport. The berries will float into the punch as the ring melts.
