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