For the strawberry puree:

• Add berries and sugar to a bowl and let macerate for about 30 minutes.
• Add berries to a food processor (or blender) and pulse until smooth.
• For the ice cups:
• Add sliced peaches and strawberries to silicone cupcake molds.
• Fill with water.
• Place on a tray in the freezer.
• Freeze until solid then remove from molds and add to punch.

For the punch:

• In a large pitcher {up to 1 gallon} add strawberry puree, peach syrup, and both liters of sparkling water.
• Stir then add fruit ice cups.
• Pour into glasses, add a peach slice and straw to each glass, and serve.

• Bring 2 cups of water to a boil and add 4 white tea bags to the pot.
• Brew for 4 minutes then discard bags.
• Pour into a pitcher.
• Add 1 1/2 cups of cool water to your brewed tea in pitcher.
• Chill tea until cooled.
• Add your tea to your Grosche infuser bottle and then fill with cut strawberries and peach.
• Let sit and infuse for at least 30 minutes then strain out tea and discard fruit.
• In a large pitcher or punch bowl add ice {I do a few scoops}.
• Pour in tea, 4 cups of mixed fruit, ginger ale, and orange juice.
• Mix well and serve.

• In a medium boil add orange gelatin mix and boiling water.
• Whisk to combine then add Organic Stevia In The Raw and stir to dissolve.
• Now pour into a large freezable bowl and add 4 cups cold water and 1 cup of blood orange juice.
• Place in the freezer overnight.
• The next day remove from the freezer and set out for about an hour to defrost.
• Stir and break up the icy mixture with a fork then scoop into a large pitcher.
• Pour ginger ale on top and add blood orange slices to the punch and cups as garnish.
• Serve right away and enjoy!

• Mix together cranberry juice and ginger ale {I start with 1/2 of the ginger ale and add more as the punch disappears}.
• Add a few scoops of raspberry sorbet on top.
• For a spooky touch : ahead of time fill a food safe disposable glove with water and tie closed.
• Freeze the glove until solid.
• Remove the glove from the ice hand mold and add to the punch.
• You can also add a tray of Halloween shaped ice cubes. I added spiders and web shaped ice cubes.
• Serve with a ladle and cups and enjoy.

• Combine the pineapple juice and orange juice in a large pitcher and add water.
• Stir well until combined.
• Refrigerate until ready to serve or add ice.
• Right before serving, stir in the ginger ale.
• Add slices of orange in the pitcher and as garnish on glasses.
• Serve immediately.