Ingredients for Red Velvet Punch
- Frozen Cranberry Juice Concentrate
- Frozen Orange Juice Concentrate
- Frozen Pineapple Concentrate
- Fresh Lemon Juice
- Brandy
- 1 bottle (750ml) chilled champagne or sparkling wine
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How to Make Red Velvet Punch
- In a large pitcher, combine 2 cups cranberry juice, 1 cup buttermilk, 1/2 cup red velvet cake mix, 1/4 cup confectioners' sugar, and 1 teaspoon vanilla extract. Whisk until the cake mix is completely dissolved and the mixture is smooth.
- Refrigerate the punch for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Just before serving, gently pour the chilled punch into a punch bowl.
- Add 1 bottle (750ml) of chilled champagne or sparkling wine. Stir gently to combine.
- Add a large ice ring (optional) for extra visual appeal and to keep the punch cold without excessive dilution.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
254g
Fat
0g
Carbs
26g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Beverages American Southern United States No Cook Refrigerator Dinner Party Holiday Event Low Fat Cocktails Punch Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Equipment Number Of Servings Technique
