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It’s that time of year when many of us are responsible for planning a bridal shower, a graduation party, a wedding reception or some other festive occasion. Food selections for these parties can be as elaborate as canapes and petit fours or as casual as a basket of potato chips.
But the beverage that goes well with all types of food is a fruity punch, says Susan Wiley, marketing specialist with the Virginia Department of Agriculture and Consumer Services. Here is some „information on choosing and preparing ingredients for punch, as well as some serving suggestions.
Look for punch recipes that call for unsweetened fruit juices, because punch that is too sweet will make your guests more thirsty instead of quenching their thirsts. Especially in warm weather, the punch needs to be a cool and refreshing beverage.
Naturally sweet apple juice, made from just the right blend of Virginia apples, is an excellent punch ingredient. It is economical, especially in the gallon jugs, plus the flavor blends with a variety of other ingredients.
It is hard to establish just how much punch to plan, because it depends on the type of foods it will be served with, the time of day, whether it is a spiked punch and the temperature in the area where it is served.
If salty foods are served at a late afternoon outdoor wedding reception and the punch is rum-based, you’ll serve more than you think.
A general rule of thumb is to plan a minimum of one quart (4 cups) punch per four adults. Use that as a guide and increase the quantity proportionately according to the guest list.
You’ll need ice to keep the punch
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