Every celebration needs a signature drink, and what could be more refreshing than a tangy, fizzy lemonade punch? My Wedding Bell Lemonade Punch is just the ticket. This punch has been a staple at family get-togethers in my home for years, and it’s always a hit. With a zingy blend of lemonade and pineapple, topped off with fizzy ginger ale and sparkling water, it’s a drink that can cater to a crowd and never fails to quench thirsts. The beauty of this punch is that it’s incredibly easy to make, yet it has a taste that’s complex and rich. Plus, the vibrant yellow color makes it a stunning addition to any party table. Trust me, once you’ve tried this, you’ll be making it for every occasion.
Ingredients
- 4 (6 oz.) cans frozen lemonade concentrate
- 4 cans water
- 4 (6 oz.) frozen pineapple concentrate
- 4 cans water
- 3 (28 oz.) bottles ginger ale
- 1 (28 oz.) sparkling water
- ice cubes or block of ice
Mixing Method
- Combine juices and keep chilled.
- When ready to serve, add other ingredients and stir gently.
- Yields 50 (4 ounce) servings.
Calorie: 150
Total cooking time: 10 minutes
Difficulty level: Easy
The Great Lemonade Punch Affair
Gather round, foodie friends, because boy, do I have a tale for you! It’s about the time I decided to play mixologist at my cousin’s wedding. The mission? Creating the perfect Wedding Bell Lemonade Punch. Let’s just say, chaos ensued, but we got there in the end!
The Test of the Concentrates
Our story starts with the mission of acquiring the holy grail of our recipe – the concentrates. I mean, who knew finding 4 (6 oz.) cans of frozen lemonade concentrate could be such a wild goose chase? And just when I thought I was home free, the quest for the equally elusive 4 (6 oz.) cans of frozen pineapple concentrate began. It felt like I was on a treasure hunt without a map.
The Water Woes
Next up: water. Sounds simple enough, right? Wrong! This recipe called for 4 cans of water, not once but twice! And you’d think all water is the same. Ha! I ended up staring at my faucet for a good five minutes, wondering if tap water would do the trick, or if I needed to embark on a pilgrimage to the nearest natural spring.
The Ginger Ale and Sparkling Water Saga
Our tale took a turn when I started hunting for the 3 (28 oz.) bottles of ginger ale. I mean, I love ginger ale as much as the next person, but I’ve never bought it in such quantities before. The cashier at the grocery store looked at me like I was planning to start my own soda pop stand!
Then came the sparkling water, the pièce de résistance of our punch. 1 (28 oz.) bottle of this fizzy delight was all I needed. But, of course, in my world, nothing’s ever simple. I was faced with an aisle full of choices – mineral, seltzer, tonic – who knew there were so many kinds of sparkling water?
The Ice Dilemma
The last ingredient on our list was ice. Sounds simple enough, right? Well, not in my world. I had to wrestle with the age-old question – should I go for ice cubes or a block of ice? After much deliberation (and a spirited debate with my refrigerator), I decided on the ice cubes. More surface area, my friends, that’s the key!
The Mixing Mayhem
Finally, it was time to combine the juices and kick back as they chilled. And by kick back, I mean frantically clean up the mess I’d made during my ingredient hunt. When it was time to serve, I added the ginger ale, sparkling water, and ice. As I stirred gently, I couldn’t help but feel a sense of accomplishment. I had survived the great Lemonade Punch Affair!
The Final Verdict
The punch was a hit! It yielded 50 (4 ounce) servings, just as the recipe had promised. As I watched the guests sipping on their drinks, I couldn’t help but chuckle at the day’s events. The chaos, the confusion, the last-minute grocery store runs; it was all worth it!
And there you have it folks, my tale of preparing Wedding Bell Lemonade Punch. It was a rollercoaster of a day, filled with humor, hiccups, and a whole lot of punch. But hey, that’s the life of a food blogger! Until next time, happy cooking!
