Punch

Originally, punch was a potent mixture with five ingredients - sugar, lime, water, rum and spices. In fact, the word 'punch' comes from a Hindi word meaning 'five'. In former days, highly alcoholic punches were often made and drunk in huge quantities at lavish parties.

When it comes to quenching thirsts at a large gathering today, a big bowl of punch with little or no alcohol is still ideal. Quick and easy to make and serve, punch also leaves you free to enjoy your guests.

Most low-alcohol and non-alcoholic punches are based on citrus or fruit juice, although tea is often used for less sweet punches. Punches are typically sweetened and flavored with honey or sugar and spices; most include a carbonated liquid such as ginger ale or tonic water for fizz and sparkle. Pieces of fruit are almost always added.

Cold punches can usually be prepared in advance, with the sparkling liquid added just before serving. Always use ripe fruit, and cut it into small, manageable pieces. Chill the ingredients and combine them in the punch bowl; then add an ice block.

Serve cold punch in an attractive large bowl - preferably one of clear glass to show off the punch's color. The punch should be ladled from the bowl into punch cups, which generally hold 175-225 ml (6 to 8 ounces). If you don't have punch cups, or if you have more guests than you have cups, wine glasses are perfectly acceptable.

Hot punches are best when prepare immediately before serving. Serve them in handled punch cups, mugs or teacups. Again, wine glasses are acceptable in a pinch.

Avoid using ice cubes in punches; they melt too quickly and dilute the drink. The best way to keep the punch cold is to use an ice block.

Collections of Punch Recipes:

1. Citrus Punch for Fifty

2. Holiday Punch

3. Tea punch

4. Orange Blossom Punch

5. Fruit Juice Punch

6. Rosemary Bridal Punch