Chef Lyle’s Special Sangria Punch
- Ready In:
- 5mins
- Ingredients:
- 13
- Yields:
-
4 1/2 quarts
- Serves:
- 10-12
ingredients
- 1 quart raspberry iced tea
- 8 ounces cabernet sauvignon wine
- 1 1⁄2 ounces brandy
- 1⁄2 ounce Grand Marnier
- 4 ounces orange juice
- 8 ounces cranberry juice
- 4 ounces pineapple juice
- 1 orange
- 1 lemon
- 1 lime
- 1 granny smith apple
- 1 liter ginger ale
- 1 quart rainbow sherbet
directions
- The night before your party slice your fruit and combine all Ingredients except ginger ale and sherbet into your favorite punch bowl, allow it to sit in refrigerator overnight to allow the flavors of the Fruit to infuse the liquid.
- The following day just before the party and your guest arrive add the ginger ale and float the sherbet on top.
- Pour into Punch Cups or Glasses and enjoy but please,always Drink Responsibly and NEVER drink and drive.
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RECIPE SUBMITTED BY
Chef Lyle
Kingsport, 82
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.