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Show SPARKLING SUMMER PUNCH IDEA It s ironic that one of the best antidotes for summer heat comes from one of the hottest places. The fruited wine cups and punches that have slaked man's thirst for centuries actually originated in India. In fact, the word "punch" may come from the Hindustani word meaning "five", because it was prepared with five ingredients. Today, punch-making for family or guests is as easy as opening a package of Bar-Tender's Bar-Tender's instant punch mix. There's a choice of champagne or open house punch both a blend of true fruit flavors already al-ready mixed in just the right proportions. You simply add wine or liquor and a carbonated carbon-ated beverage or just the carbonated beverage for a nonalcoholic non-alcoholic drink. Each package contains two 16-serving envelopes, which can be prepared individually, for a total of 1 gallon or 32 servings. Refills mix up instantly in-stantly and every batch comes out perfectly. Nothing's more refreshing on a summer day than a frosty pitcher of open house punch with its fragrant garnish of orange or lemon slices. An icy glass of champagne punch makes an ambrosial starter Pretty as a picture and Just as flavorful is Watermelon Cooler prepared from instant champagne punch mix with a special fruit garnish frozen in the ice cubes. for brunch or a cooling change from afternoon tea. Remember to take a jugful of punch along on a picnic; serve it informally in a big bowl, tub or pail at a barbeque. For a dazzling summer party presentation, serve instant champagne punch mix in a scooped-out watermelon with a special fruit garnish frozen in the ice cubes. WATERMELON COOLER 1 envelope Bar-Tender's Instant Champagne Punch Mix 2 cups cold water 2 cups (1 pint) light rum 1 large watermelon 2 cups any lemon and lime carbonated beverage, chilled Ice cube garnish Gradually stir contents of envelope of champagne cham-pagne punch mix into cold water; stir until completely dissolved. Add rum; chill before serving. Meanwhile, cut a thin slice crosswise from bottom of watermelon so it stands without tipping. Cut top off melon in saw-tooth design with sharp knife. Scoop out center with melon-ball melon-ball scoop, leaving about an inch shell. Reserve some of the melon balls for garnish; use, remainder in fruit compotes or salads. Just before serving, unmold one tray of ice cube garnishes into scooped-out melon (do not use more than one tray of ice cubes with each envelope punch mix). Pour chilled champagne cham-pagne mixture over ice cubes and add carbonated car-bonated beverage. Garnish with reserved melon balls. Decorate with mint sprigs, if desired. Makes about 2 quarts or 16 4-ounce servings. serv-ings. To prepare ice cube garnish: Place cantaloupe canta-loupe balls or strawberry halves in compartments compart-ments of an ice cube tray. Fill with water and freeze until solid. For a non-alcoholic punch, prepare as above, but omit rum; use 1 quart carbonated beverage. |