March 01, 2015
Categories: Beverages, Portuguese, Brunch, Christmas, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Sugar, more
"Most entertaining in Iceland is of the small dinner party variety & punch is not the favored beverage unless being served to a large crowd. Even then, wine is usually preferred. That said, I found this recipe in my MasterCook computer program & the National Pork Producers Council was acknowledged, although I fail to see that connection. However, it did sound good to me & I decided to share it in the hope it will prove a good choice for 1 of your occasions. (Plan ahead in order to allow sufficient cooling time. Time does not include chill time). ENJOY! --- ETA: Culinary Quest #3 is about to begin. Given that 3 of the Azores grp of islands still have productive vineyards & both fruit drinks & fruit punch are very popular there, this recipe is being submitted for play in CQ #3."
- Serving Size: 1 (99.6 g)
- Calories 18.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 5.4 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.6 g
- Sugars - 3.1 g
- Protein - 0.6 g
- Calcium - 9.1 mg
- Iron - 0.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Combine 1st 3 ingredients w/sugar (to taste) & lime slices in large saucepan. Bring to a boil, reduce heat & simmer 5-10 min.
Remove from heat & allow mixture to fully cool. Strain into a large bowl or pitcher, cover & refrigerate until well-chilled.
Pour over an ice mold in a punch bowl (See Note #2), add well-chilled sparkling wine & serve immediately in wine glasses.
NOTE #1: I hate waste & plan ahead, so I would reserve the strained strawberry solids (after removing the mint sprig & line slices) & puree them the next day w/an immersion blender for a lovely smoothie. :-)
NOTE #2: I also hate the watered-down effect produced by using ice molds & plan ahead, so I would use a measuring cup to fill an ice tray w/the cooled punch -- Then use the frozen cubes in the punch bowl vs the suggested ice mold. :-)
Note #3: Yield was estimated at 20 4-ounce servings.
- Immersion blender if following Note #1.
- Ice cube tray if following Note #2.