At Lily Lane Home, it’s never too early to start preparing for the holiday season, especially when you have a wide variety of gifts to choose from like ours! Our Red and White holiday pattern from Juliska always adds a bit of merriment to any space. It pairs well with other Christmas china, ivory dinnerware, and of course, our favorite pewter pieces. Stop by this week and shop our new arrivals including our Juliska Punch Bowl and server. We don’t have many of these pieces and as well as being a must-have at your holiday party or family gathering, they’d make an excellent gift idea as well!
Honoring this fantastic new piece, we’ve pulled together a few of our favorite recipes when it comes to holiday punches.
RECIPES: (from MarthaStewart.com)
Cranberry, Tangerine, and Pomegranate Punch
- 1 bag (12 ounces) fresh cranberries, for swizzle sticks
- 1 bunch mint, for swizzle sticks
- 2 cups freshly squeezed pomegranate juice (about five pomegranates)
- 3 cups freshly squeezed tangerine juice (about seven tangerines)
- 5 cups cranberry-juice cocktail
- 2 bottles (750 ml each) sparkling wine or Champagne
- Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
- In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.
Use a citrus reamer, juicer, or press to extract the pomegranate juice; strain liquid through a fine sieve set over a bowl, and discard solids.
- 5 cups seltzer
- 4 cups bourbon
- 2 cups fresh lemon juice (from about 16 lemons)
- 2 cups sparkling apple juice
- 1 cupSimple Syrup
- 3/4 cup amaretto or other almond-flavored liqueur
- Ice cubes
- Garnish: lemon slices and Maraschino cherries
- Combine seltzer, bourbon, juices, simple syrup, and amaretto in a punch bowl. Fill with ice. Garnish with lemon slices and cherries.
- 1 1/2 cups sugar
- 1 1/2 cups water
- 12 slices peeled fresh ginger (about 1/8 inch thick)
- 2 1/4 cups fresh mint
- 6 cups pomegranate juice
- 3/4 cup apricot nectar
- 2 1/2 cups seltzer
- Garnish: fresh mint
- Bring sugar, water, and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint. Let stand for 30 minutes. Strain. Let cool.
- Stir together mint syrup, juice, and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint.
Lemon Drop Champagne Punch
- 3 lemons, room temperature
- 1/2 cup sugar
- 1 bottle (750 milliliters) Champagne, chilled
- 3/4 cup best-quality vodka, chilled
- 4 ounces candied lemon peels
- With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
- Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
- Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.
Lemons are easier to peel and will release more juice at room temperature than when chilled.