Sparking Punch

Sparkling Summer Punch

A fresh and light beverage that can easily be transformed into an outrageously delicious sparkling wine cooler.

Type: Parve Prep Time: 25 minutes Level: Not mentioned

Main ingredients

1 and 1/2 - 2 cups Hawaiian punch

12 ounces (340 grams) frozen blueberries

2 tablespoons lemon juice

2 liters (67.6 ounces) ginger ale

10 ounces (300 mililiters)

1 750-mililiter bottle Morad Lychee Wine (optional)

1 lemon, sliced into rounds

Make the Punch

If you have time, pour the Hawaiian punch into ice cube bags or an ice cube tray and freeze.

Blend the blueberries in your food processor with the S blade. Add lemon juice and blend again. Transfer to a four-quart pitcher. 

Pour in the ginger ale and cranberry juice. Chill. 

Immediately before serving, pop the Hawaiian punch cubes into the pitcher (or, if you didn’t make cubes, just pour in). Add wine, if desired. Float lemon slices on top.