Fall Wine Punch

Name: Fall Wine Punch
Ingredients: 2 pounds red and white seedless grapes, cut into 20 to 25 clusters; 3 egg whites, lightly beaten; Sugar; 1/4 cup sugar; 1/4 cup cold water; 2 bottles dry red Zinfandel; 1 bottle blush Zinfandel; 1/2 cup (4 ounces) sweet vermouth; 1/4 cup (2 ounces) dry vermouth; 1 cup (8 ounces) peach brandy; 1 cup (8 ounces) Bacardi Limon; 1 cup (8 ounces) cranberry juice; 1 block of ice; 4 cups thinly sliced fruit, such as peaches, pears and red apples; Seltzer, for serving (optional)

15 ingredients

9 steps

Ingredients

2 pounds red and white seedless grapes, cut into 20 to 25 clusters
3 egg whites, lightly beaten
Sugar
1/4 cup sugar
1/4 cup cold water
2 bottles dry red Zinfandel
1 bottle blush Zinfandel
1/2 cup (4 ounces) sweet vermouth
1/4 cup (2 ounces) dry vermouth
1 cup (8 ounces) peach brandy
1 cup (8 ounces) Bacardi Limon
1 cup (8 ounces) cranberry juice
1 block of ice
4 cups thinly sliced fruit, such as peaches, pears and red apples
Seltzer, for serving (optional)

Directions

1

Line a large baking sheet with wax paper.
2

Holding each grape cluster by its stem, dip it in the beaten egg whites and sprinkle with sugar.
3

Arrange the clusters, without touching, on the baking sheet and freeze until solid (or for up to 1 week).
4

In a large bowl, combine all of the ingredients and mix very well.
5

Refrigerate overnight.
6

Pour the punch into a chilled punch bowl.
7

Add the ice block and scatter the sliced fruit on top.
8

Hang the sugared grapes around the edge of the bowl.
9

Serve the punch in cups with a splash of seltzer and a cluster of grapes in each cup.