Number Of Ingredients 5 Steps:
Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree, run through a strainer to remove most of the seeds and pour into a pitcher. Add remaining limeade and Moscato into the pitcher, garnish with strawberry and lime slices, chill in fridge. When ready to serve top each glass with 7 Up.
Time 5m Yield 12 servings Number Of Ingredients 2 Steps:
Pour the pineapple juice into 12 champagne flutes. Top of with chilled Moscato and serve immediately.
More about “moscato punch recipes”
Time 6h15m Yield Serves 6 Number Of Ingredients 5 Steps:
Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight. Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate. When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.
