Sparkling Fruit Punch Cocktail

With fresh fruit and minimal sugar, this Sparkling Fruit Punch Cocktail is perfect for everyone, sans the addition of Prosecco, kids and teetotalers will love it too!

Sparkling Fruit Punch Champagne Cocktail

The Progressive Eats group that I started seven years ago usually takes off in December, with the glut of shopping, cooking, baking and holiday gift buying, we decided it would be best to take a much needed break after a year of organizing monthly food festivals, even if they are only virtual. So what’s with sharing this Sparkling Fruit Punch Cocktail in a group post this month after all?

Bookcover of All Stirred Up BookWell, we are all women contributors and one of our own, Laura Kumin, has recently published her second book in honor of the centenary of the 19th amendment, a delectable new tome titled ‘All Stirred Up‘ that reveals a new side to the history of the suffrage movement.

We thought the effort timely and also thought some of our readers might love sharing Laura’s book as a holiday gift…so December it was! Besides, who would not want this Sparkling Fruit Punch Cocktail for the holidays?

We are all likely to conjure up a similar image of the women’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote?

Suffragists also carried their radical message into America’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in non-threatening and accessible ways.

Maybe we need to reinvigorate that process; it seems our country is crying for something better, more harmony would be nice, and certainly meeting each other in the middle in that same nonthreatening and accessible way.

Basket of Fresh Fruits for Punch including Pineapple, Oranges, Lemons, Limes, and Strawberries

Woven among the story of the suffragists, Laura has taken the old recipes and refurbished them for use today. It should come as no surprise when I went hunting for one perfect for me that I chose one that included the word ‘Prosecco.’

Not necessarily intended as a cocktail, the Fruit Punch of the book did have that as an option. You know me, I think the option would be to eliminate it only if you HAD to! Nonetheless the recipe calls for an abundance of fresh fruit; I promise you this is not your mother’s Hawaiian Punch!

Laura revised the original recipe from Mrs. George Vincent; she must have been preparing for a rally! Don’t you sort of love the straightforwardness of this recipe? They did not mess around and while I did not know Mrs. George, (I do wish her name was included), I’m going to believe that her last few words were meaningful to more than this recipe.

‘Or in any way desired.’ Of course I’m reading a message there, of course women can do ANYTHING they set their mind to! Here’s a comparison of the two recipes; full printable recipe with ingredients and instructions are at the bottom of the post.

FRUIT PUNCH
Juice of six lemons and six oranges, one can of pineapple minced, one quart of strawberries crushed, three cups sugar, more if required, four quarts water and lime juice to taste. Serve with sliced banana or with cherries or in any way desired.
Mrs. George E. Vincent, Anacortes

FRUIT PUNCH—ADAPTED
Servings: About 1 & 1/2 quarts or 1 & 1/3 liters
This punch is not nearly as sweet as the original and the ratio of fruit to water is tilted more toward the fruit. (The original ratios would result in a drink more like Kool-Aid than a fresh fruit punch.) This version is refreshing on its own, and would be excellent with a sparkling white wine such as Prosecco or champagne or made into a bubbly drink by substituting sparkling water for some of the still water. The quantity is halved because the original recipe makes an enormous batch.

Sparkling Fruit Punch Champagne Cocktail Garnished with Fresh Strawberry

Kumin, the author of The Hamilton Cookbook, shares with us how, in spite of the oppressive opposition; these women used great wit and charm and wove it into their recipes. Filled with actual recipes from this period, a read can be both educational and fun, I know I chuckled a few times. “Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust”.

All Stirred Up re-activates the taste of an era and carries us back through time and shares with us how, despite the image many of us have ingrained, they were far from the militants that detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.

Laura has taken these old recipes and revised them in formats we are more familiar with today and thankfully cut this one in half. I took a couple of my own different paths too, but not by much. Securing citrus at Christmastime was never a worry, they shine this time of year, but I was concerned about strawberries. Especially since I live by home delivery right now.

The Gods were on my side, the strawberries I received were absolutely beautiful, but being out of season, they were not quite as ripe and juicy as those we can procure in the summer, so I had to up the sugar quantity a bit; they simply were not as sweet.

I did not want cloying sweet but knowing I was going to be mixing my fruit punch with Prosecco I needed sweet enough; the Prosecco delivers delightful bubbles but also serves to decrease sweetness with its dry nature. If you make this for kids and plan to add 7-up or ginger ale; the 1/2 cup is probably enough.

I suggest you try it first with the original half cup of sugar in the simple syrup. When I decided I needed more, I simply added another 1/4 cup to the pitcher and let it sit for awhile to meld and dissolve. That was perfect for our tastes.

Sparkling Fruit Punch Champagne Single Cocktail Closeup

The only other change I made was to use fresh pineapple. I don’t know how they can grow those beautiful fruits on a faraway island, get them inland to Colorado and sell them for $2 but when they do I grab a couple.

Once you peel and slice a few, you’ll see how very easy they are to manage and I always prefer using them in recipes. You should try them in this Pineapple and Rum Upside Down Cake. You’ll never go back to canned, I promise!

I used to slice mine and then use a small round cookie cutter to remove the core but a neighbor bought me one of these nifty Pineapple Corer tools and it makes quick work out of both slicing and coring at one time. Genius huh? I also use an Electric Citrus Juicer for this much fruit; my little tool is SO old but still works like a charm and makes juicing 5 or 50 pieces of citrus easy.

Best combination ever? Grab a copy of Laura’s book and read it while sipping one of these Sparkling Fruit Punch Cocktails. They were meant to be together. As a matter of fact, today is my birthday, maybe I need to simply take off for the day and go do exactly that…Cheers!

PIN IT! ‘Sparkling Fruit Punch Cocktail’

Sparkling Fruit Punch Champagne Cocktail

Sparkling Fruit Punch Champagne Single Cocktail Closeup

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a celebration of women’s suffrage, and our host is Laura who blogs at Mother Would Know.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

Cocktail

  • Sparkling Fruit Punch Cocktail – Creative Culinary (You’re Here!)

Appetizers

Main Courses

Sides

Dessert

Yield: 12 Servings

Sparkling Fruit Punch Cocktail

Sparkling Fruit Punch Champagne Cocktail

A thoroughly refreshing cocktail for any occasion; made with fresh fruit and topped with Prosecco.

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes

Ingredients

For the Simple Syrup

  • ½ cup water
  • ½ cup granulated sugar (I ending up using 3/4 cup of sugar to sweeten the fruit adequately)

For the Punch

  • 10 oz crushed pineapple with its own unsweetened juice, canned or fresh
  • 2 cups fresh or frozen (unsweetened) strawberries
  • Juice of 3 fresh lemons (about 6–8 fl oz/177–237 ml)
  • Juice of 3 large navel oranges (about 10–12 fl oz/295–355 ml)
  • Juice of 1 lime (about 2 fl oz/59 ml)
  • 2 cups water (32 fl oz/948 ml)
  • Prosecco, Seven-up, or Ginger Ale, chilled

Instructions

    1. Make a simple syrup out of ½ cup water and ½ sugar, heating them together and stirring, just until the sugar is no longer visible. Pour into a container and set aside to cool.
    2. Blend the pineapple and juice with the strawberries using a stand or immersion blender.
    3. Add to them the juices of the lemons, oranges, and lime, as well as the 2 cups of water.
    4. Add the simple syrup to the punch and stir.
    5. Serve over ice; pour into a glass 3/4 full, top with the chilled Prosecco or for kids either 7-up or ginger ale.
    6. Garnish each glass with a strawberry.

Originally posted at Creative Culinary

Blueberry Cream Cheese Croissant Bake

An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.

 Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.

Brian and Eva

Brian and Eva

So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.

Zoe at Mixer

Zoe Mixes It Up!

Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.

Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!

Blueberry Cream Cheese Croissant Bake in Red Casserole Dish

So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.

I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!

Blueberry Cream Cheese Croissant Breakfast Bake Steps

These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.

I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!

To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?

Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.

Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.

Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.

I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!

More Breakfast Favorites!

PIN IT! ‘Blueberry Cream Cheese Croissant Bake’

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Yield: 8 Servings

Blueberry Cream Cheese Croissant Bake

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

An easy and delicious breakfast dish that bakes canned croissant rolls with blueberries and a maple sweetened milk and egg mixture.

Ingredients

  • 1 tube Crescent Dough
  • 1 cup blueberries (fresh or frozen)
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • Juice of one-half lemon
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
  3. Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
  4. Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  5. Place rolls in a lightly greased 9×9 pan.
  6. Scatter blueberries over the crescent rolls.
  7. Pour cream cheese mixture over rolls and blueberries.
  8. Bake at 350°F/175°C for 35 minutes or until rolls have become golden brown.
  9. Cool, top with powdered sugar and enjoy!

Notes

The original recipe calls for 8 servings but be forewarned…better be prepared for it to serve four adults!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 277mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 4g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary