Saturday, April 9, 2016

Punch Recipe serves 150 People

2 (46 oz.) cans pineapple juice
1 (46 oz.) can Hawaiian fruit punch
6 (12 oz.) cans frozen orange juice,
mixed with water as directed on can
4 cans lemon juice with water as
directed less 2 cups
4 qts. Gingerale

Make a syrup of 1 1/2 c. sugar and a little water.
Add to first 4 ingredients, mix and chill. If using
pink Hawaiian Punch you may wish to add a little
red food coloring. Add gingerale just before serving.

For a yellow punch, use yellow Hawaiian Fruit Punch.

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