Jam and Juice Punch

By: Hannah Lee Leidy
Photo by Rémy Thurston

Food Culture of the South

Photo by: James Smith

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Serves 12

  • Fresh strawberries
  • Mint leaves
  • Lemon wheels
  • Edible flowers
  • ½ cup seedless strawberry jam
  • 1 cup fresh lemon juice
  • ¾ cup simple syrup
  • 1 cup American dry gin
  • ¼ cup Cointreau
  • 2 cups dry sparkling white wine, chilled
  • 2 cups soda water, chilled
  • Garnish: Additional fresh strawberries, mint leaves, lemon wheels, and edible flowers
  • Pro tip: When making punch for a party, make a backup pitcher and store it in the refrigerator, so you can refresh the punch bowl as the party is going.
  1. In an empty bundt pan or large ice molds, combine strawberries, mint leaves, lemon wheels, and edible flowers and
 top with ice cubes. Fill with water and freeze overnight.
  2. In a punch bowl, whisk jam, lemon juice, and simple syrup until smooth. Stir in gin and Cointreau, and refrigerate for 1 hour. Just before serving, add sparkling wine, soda, and ice. Finish with additional garnishes.
  • Recipe from Colleen Hughes, Haberdish, Charlotte

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