| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Sugar |
| 2 | c | Water |
| 2 | cn | (46-0z.) orange juice |
| 1 | cn | (46-oz.) pineapple juice |
| 1 | cn | (46-oz.) apricot nectar |
| 1 1/2 | c | Lemon juice; (5 med. lemons) |
| 1 | qt | Ice water |
INSTRUCTIONS
Mix sugar and 2 cups water; bring to boil. Chill. Combine with chilled canned juices, lemon juice and ice water. Makes 50 servings of about 1/2 cup each. Note: If you like, you can skip the sugar-water mixture and add instead of the syrup and the 1 quart ice water 1 1/2 quarts of seven-up, sprite, or ginger ale. And, if you want an alcoholic punch, substitute champagne or white wine for the 1 quart ice water (but then you may want to sweeten it a bit with syrup). When I was catering, this was our standard punch for wedding receptions (in both alcoholic and non-alcoholic versions), buffets, graduation parties, etc. And it's always popular--and very refreshing and not overly sweet. Posted to KitMailbox Digest by "Joanne L. Schweikj" <[email protected]> on Jan 23, 199
A Message from our Provider:
“Jesus welcomes you back”