Whether bright citrus, fresh herbs, or cold coffee sound oh-so-satisfying, these refreshing beverages are perfect for warm-weather gatherings. Browse five of our favorite drink recipes for spring days and summer nights.
Raspberry-Rosé Punch
Raspberry-Rosé Punch
MAKES 10 TO 12 SERVINGS
Ingredients
- 1⁄2 cup raspberry-flavored liqueur*
- ¼ cup honey
- 3 (750-milliliter) bottles sparkling rosé, chilled
- 5 cups fresh raspberries
- 3 clementines or small oranges, thinly sliced
- 1 quart raspberry sorbet
Instructions
- In a punch bowl, stir together liqueur and honey until honey is dissolved.
- Stir in rosé, raspberries, and clementines.
- Ladle punch into serving glasses and top each with scoops of raspberry sorbet.
Notes
*We used Chambord.
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Creamy Mocha-Coffee Punch
Creamy Mocha-Coffee Punch
MAKES 10 TO 12 SERVINGS
Ingredients
- 8 cups cold-brewed coffee*
- 1½ tablespoons vanilla bean paste, divided
- 1 pint coffee ice cream, softened
- 1 pint chocolate ice cream, softened
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Garnish: chopped chocolate-covered coffee beans
Instructions
- In a large punch bowl, stir together coffee and 1 tablespoon vanilla bean paste. Scoop coffee ice cream and chocolate ice cream into coffee mixture, gently stirring until melted.
- In a medium bowl, whisk together cream, remaining 1½ teaspoons vanilla bean paste, and confectioners’ sugar until soft peaks form.
- Top each serving of punch with whipped cream. Garnish with coffee beans, if desired.
Notes
*We used STōK Cold Brew Coffee.
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Citrus Ginger Punch
Ginger Citrus Punch
MAKES 10 TO 12 SERVINGS
Ingredients
- 1½ cups sugar
- 1½ cups water
- 3 cups cold water
- 2 cups fresh lemon juice
- 1 cup ginger juice*
- 8 cups lemon sparkling water, chilled
- 2 lemons, thinly sliced
- Garnish: lemon slices, sliced fresh ginger
Instructions
- In a saucepan over medium heat, combine sugar and 1½ cups water. Bring to a boil, stirring until sugar dissolves. Let cool. Add mixture to a large pitcher, and stir in 3 cups cold water, lemon juice, and ginger juice. Refrigerate until ready to serve.
- Before serving, stir in sparkling water and lemon slices. Garnish with lemon and ginger, if desired.
Notes
*We used Santa Cruz Organic Ginger Juice Blend.
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White Wine Sangria Punch
White Wine Sangria Punch
MAKES 10 TO 12 SERVINGS
Ingredients
- 3 (750-milliliter) bottles dry white wine*
- 1 cup orange-flavored liqueur*
- 1 cup elderflower liqueur*
- 1 Granny Smith apple, cored and sliced
- 1 cup sliced cucumber
- 2 limes, thinly sliced
- 1 lemon, thinly sliced
- ½ cup fresh mint leaves
- 3 cups sparkling water
- 2 cups lemon-lime soda
- 2 cups green grapes, frozen
- 2 cups diced honeydew melon, frozen
- Garnish: fresh mint sprigs
Instructions
- In a large pitcher, stir together wine, orange-flavored liqueur, and elderflower liqueur until combined. Stir in apple, cucumber, lime, lemon, and mint. Chill until ready to serve.
- Before serving, stir in sparkling water, soda, grapes, and melon. Garnish with mint, if desired.
Notes
*We used Pinot Grigio, Cointreau, and St-Germain.
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Rose Water Lemonade
Rose Water Lemonade
MAKES 4 TO 6 SERVINGS
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 5 cups cold water
- 2 cups ice, plus more for serving
- 2 cups fresh lemon juice
- 2 teaspoons rose water
- Garnish: lemon slices, edible petals
Instructions
- In a saucepan over medium heat, combine sugar and 2 cups water. Bring to a boil, stirring until sugar dissolves. Let cool. Add mixture to a large pitcher, and stir in 5 cups cold water, ice, lemon juice, and rose water.
- Fill glasses with ice. Divide lemonade between glasses. Garnish with lemon and petals, if desired.
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Find these recipes and more in our May/June 2023 issue.
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