Cranberry-Lime Wedding Punch

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cranberry punch

Cranberry-Lime Wedding Punch

Gluten-free, lactose-free, FODMAP friendly

(Photo credit: Lockie Photography)

Bill and I served this refreshing punch at our wedding. It’s sweet and sparkly but not overly sugary, and the moms appreciated that the grandkids weren’t imbibing caffeinated sodas.

Makes about 1 gallon.

Ingredients

  • 6 cups fresh cranberries
  • 3 cups sugar or sugar-dextrose mix
  • 3 cups water
  • 3 limes
  • 1 orange
  • 3 quart-size bottles Pellegrino or other sparkling water

Instructions

  1. Wash and sort fresh cranberries. Save back a handful of pretty ones to float in the punchbowl.
  2. Combine cranberries, sugar, and water in a kettle. Bring to a low boil and cook until skins pop.
  3. Pour the berries and juice through a metal sieve into a metal bowl. Let the pulp drip awhile, then scoop it out into jars and save it in the fridge. It isn’t quite cranberry sauce, but it makes a good garnish.
  4. Cool the strained juice to refrigerator temperature, at least an hour.
  5. Cut each lime in half. Take a thin slice out of the middle of one or two limes, to float in the punchbowl with the reserved cranberries.
  6. Slice the orange in half, reserving another thin, floatable slice.
  7. Use a juicer to extract all the juice from the lime and orange halves.
  8. In a punchbowl or pitcher, mix the chilled cranberry juice with lime and orange juices. Carefully stir in the sparkling water. Float the reserved berries and fruit slices on top.
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