I love punch.
It isn't served at events anymore like it was when I was growing up (and now we may feel differently about a community punch bowl altogether.) My grandmother had a frozen punch recipe that she was famous for - it had a steeped tea base with delicious fruit juices and she froze it and then whipped it with a hand mixer before serving. It was so refreshing and she often made it just for our family to enjoy during visits but it was definitely the highlight of all showers and wedding receptions. My mother would make punch for us to have in the Summer when a large group of friends would be in our yard playing in the playhouse or swinging. She used grape juice as a base and there were always maraschino cherries in it!! It was the punch of her childhood - my grandmother used to make a similar punch, when my mom was a child, in a large white enamel container and serve it to the children and anyone who stopped by.
I have very fond memories of happy times and delicious punch. I still have my punch bowl and silver punch ladle. I haven't used it in a long time but I'm hanging on to it. Maybe someday...
The other day I was scrolling through Flower Magazine's beautiful website and one of the editors, Amanda Smith Fowler, was sharing her Almond Punch recipe. The article said it was a family favorite for Easter! It sounded delicious and fun (you can top it off Ginger Ale or Prosecco for the adults!)
I really wanted to try it. As I don't have any events in the near future requiring the quantity that this punch bowl filling recipe would serve (see Amanda's family recipe here), I decided to try and reduce the recipe so we could enjoy it relaxing on the porch on a sunny Spring weekend - even if it's just us!!
Marcie's "Small Batch" Version of Almond Punch!