Summer Punches

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When the temperature soars, a sweaty bowl of punch is a cool hit. And you can embellish the thirst quenching drink with a world of flavors.

Think of cool citrus punch made with orange and lemon juice and flavored with fresh ginger root. Coriander and cardamom seeds steeped in rum or brandy add Old World cachet to a pitcher of punch redolent with slices of peaches. A bowl of punch made with pureed fresh strawberry turns to virtually pink passion in a glass.

The venturesome can add a slug of gin to the lemonade. And on hot summer evenings, I often reach for a pitcher of pineapple-infused watermelon punch, which years ago was a favorite front porch sipper down South.

Punch is best made before guests arrive. Stick it in the fridge and then chill out yourself, knowing that summer never really ends when a real cool drink is on the table. Remember to allow at least one or two cups of punch per quest; it goes fast on hot summer days.

NO PULLING PUNCHES

-- A simple syrup made of sugar and water boiled briefly is best to use in punch, because granulated sugar is often hard to dissolve in cold liquids. Here's a quick and easy recipe: In a small saucepan, stir together 1/2 cup water and 1/2 cup sugar. Place over high heat and bring to quick boil, and cook, stirring, for 1 minute or just until the sugar dissolves.

-- Don't rely on ice to chill the punch after it is mixed; it never quite does the trick. Chill all ingredients before mixing, plus the punch bowl, either in the refrigerator or with crushed ice.

-- Large blocks of ice or ice molds are prettier and more practical than ice cubes, which melt quickly and dilute the punch.

-- Unless you are floating in loot, save expensive wine and spirits to savor on their own, not diluted with fruit juice and ice for a punch. Instead, look for bargain-priced still wines and sparkling wines at outlets and discount stores.

-- When making punches that call for sparkling beverages, such as club soda, seltzer water, sparkling wine or champagne, add these ingredients right before serving the punch. That way you preserve the sparkle and fizz. Also, stir sparingly for the same reason.

SPICED TEA PUNCH

Makes about 6 servings.

2 cups water

3 or 4 cinnamon sticks

1 teaspoon whole cloves

3/4 cup sugar, or to taste

2 to 3 tablespoons loose black tea or 6 tea bags

1/2 cup amber rum, such as Bacardi Gold, if desired 1/2 cup orange juice

1/4 cup lemon juice

5 cups cold water, more

Lemon or orange slices

In a medium saucepan, combine the water, cinnamon, cloves and sugar. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer the mixture for 5 to 7 minutes, stirring a couple times.

Bring the mixture to a boil again, and stir in the tea.

Immediately remove the pan from the heat and stir in the rum.

Cover the pan and let the tea mixture steep for 5 minutes.

Strain the spiced tea mixture into a large punch bowl or pitcher, discarding the tea and spices. Stir in the orange and lemon juice and the remaining water.

Chill the punch before serving. And serve over ice cubes, if desired.

Watermelon Punch

This delectable punch can also be made with cantaloupe or honeydew melons.

Makes 6 generous servings.

7 or 8 pound watermelon chunk, about 6 cups

2 cups pineapple juice

2 tablespoons lemon or lime juice

1 cup boiling water

1/2 cup sugar or to taste

1/3 cup mint fresh leaves

1 tray ice cubes (12)

Look for a watermelon with firm glistening flesh, avoiding water-soaked mealy flesh. Cut the watermelon flesh unto 1-inch pieces.

Puree the watermelon in batches in a blender or food processor, adding pineapple juice as needed. When smooth, pour the pureed melon into a large glass bowl, adding the remaining pineapple juice and mixing well. Stir in the lemon or lime juice and set the mixture aside

Combine the boiling water, sugar and mint leaves in a small bowl and stir until the sugar is dissolved. If the melon is not real sweet, you can add more sugar. Set the mint-sugar mixture aside to cool at least 30 minutes. This also can be done the day before and kept in the fridge.

Then, pour the mint-sugar mixture through a sieve into the bowl with the pureed watermelon, and press the leaves with a wooden spoon to extract all the liquid. Discard the mint leaves.

Stir the watermelon puree until smooth and blended. If the mixture is real thick, add a little more water until the punch is of sipping consistency. Cover the bowl and thoroughly chill the punch.

At serving, pour the drink into tall chilled glasses over ice cubes, and decorate with mint leaves.

STRAWBERRY LEMONADE

This sappy, sweet, delicious lemonade is adapted from my cookbook, "Soul Food."

Makes 6 servings. Double or triple the recipe for a crowd.

6 large lemons

3/4 cup sugar, such as Sugar in the Raw, or honey, to taste

2 cups boiling water

2 cups fresh strawberries

1/2 cup gin, if desired

3 cups cold water

Ice mold or cubes

Rinse the lemons, discard the stems, and roll on a table until soft.

Place on a cutting board, and slice crosswise as thinly as possible.

Place the lemon slices in a glass bowl and sprinkle over the sugar or drizzle over the honey. Pour over the boiling water and let the lemons set at room temperature for at least 30 minutes, occasionally pressing the slices against the sides of the bowl to extract as much flavor as possible.

Meanwhile, rinse and hull the strawberries. Place in a blender and pureed until smooth.

Pour the pureed strawberries through a strainer into the bowl of lemons and sugar, pressing with a rubber spatula to extract all the juice. Stir in the gin, if desired, and mix well.

When the mixture is thoroughly cool, stir in the cold water,

At serving, pour the lemon-strawberry mixture into a chilled pitcher, add an ice mold or ice cubes and serve immediately.

BRANDYWINE PUNCH

Makes 6 to 8 servings.

1/2 cup water

1/2 cup sugar, or to taste

1/2 cup brandy

1 cup ruby port

1 bottle sparkling wine, 750 ml, chilled

1 bottle club soda (25.4 ounce), chilled

Fresh stemmed berries, or slices of orange, as preferred

Ice cubes

In a small saucepan, stir together the water and sugar. Place over high heat and bring to quick boil, and cook, stirring, for 1 minute or just until the sugar dissolves.

Immediately remove the pan from the heat and stir in the brandy and port.

Pour the sugar mixture into a large punch bowl, cover and refrigerate until ready to serve.

Just before serving, add the sparkling wine and club soda and stir gently. Add the berries and serve the punch in stemmed glassed over ice cubes. Alternatively, add orange slices instead of berries and serve in tall glasses.

 

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