This punch recipe walks the delicate line between the G-rated fun for the whole family and boozy knock your socks off party fun punch.The recipe is balanced: maybe a little sophisticated for a punch, but nothing that the whole family won’t enjoy if made without the alcohol. Just remember that you really can’t go wrong here as long as you keep taste-testing along the way. A little less fruit or a little more bubbles won’t hurt anything.
- Cook Time
- Prep Time
- 8 - 6 ounce serving ServingsServings
- Pure Pear Puree (see recipe below)
- 1 cup pear liquor (or unfiltered apple cider)
- 1⁄2 cup elderflower liquor (leave out altogether if you are going non- alcoholic)
- 2 750-ml bottles champagne (or a 2-litre bottle of dry ginger ale)
- Fresh lime juice (to taste)
- 1 dozen very ripe pears, peeled, cored and quartered
- 1⁄2 cup water
- 4 tablespoons lemon juice
- Sugar to taste
1. Place Pear Puree in bottom of a large punch bowl. Stir in pear and elderflower liquors (or the thick apple cider if you prefer a non-alcoholic version).
2. Add the bubbles—either the champagne or the ginger ale and top with a few splashes of the fresh lime juice. Mix gently. Add ice and serve. (For extra appeal, place a thinly sliced pear segment on the side or rim of each glass before serving. The punch is slightly see-through and the outline of the pear garnish enhances the ethereal look of the drink.)
Place the pears, water, sugar and juice in a thick-bottomed saucepan over a low flame. Check and stir often, helping to break down the fruit into a soft pulp (approximately 15 minutes). If fruit remains chunky, use a hand blender to achieve proper consistency. Mixture should resemble slightly chunky applesauce. Remove from heat and let cool.
TIP: This punch is outstanding with the soft, subtle flavor and texture of ripe pears, but, if you are in a huge hurry and really short on time, you can substitute commercial apple-sauce for the homemade pear puree; just garnish with apple slices instead of pears.