Saturday, August 25, 2012

Peach Wedding Punch - Davis Wedding

We had a very wonderful and successful evening. It was our first official catering event here in Myrtle Beach and it went off without a flaw. We made all the food for the buffet, we also provided the dividing wall and extra touches. Our menu included a Chocolate Fountain with dip-able goodies like, strawberries, cherries, marshmallows, pineapple, bananas and oreos. We also served chickens salad filled cream puffs, veggie tray, peel & eat shrimp, baked cheese & southern style pimento cheese ball with crackers, and our new...



Peach Wedding Punch

1 container of Tropicana Peach Orchard Punch
1 (2 liter ) bottle Sprite
1 cup V-8 Splash Tropical Blend

Chill all at least three hours before serving, this makes one full punch bowl and for 200 people you will need at least 4 punch bowls full. Also if you would like to add the fruited ice ring that you see pictured, it is very easy to do, but remember it needed to be put into freeze the night before.

To make the ice ring, we use a bunt pan with a center cone. Place all of the following in the bottom of the pan, cover with water (about 4 cups) and freeze until solid.
1 large can of Mandarin Oranges drained
9 maraschino cherries
9 mint leaves
5 slices of limes
5 slices of lemons

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