Monday, June 20, 2011


from I am baker
2/3 pounds of tea (black)
4-1/2 gallon water
1 qt pineapple juice
the juice of 24 lemons
the juice of 16 oranges
5 pounds of sugar...WOW!
1/2 cup mint leaves

make tea with 2 and 1/2 gallons of water. Mix all juices and tea,(after it has cooled to room temperature)
Use remaining 2 gallons of water and sugar to make a syrup.Heat in sauce pan on low heat until sugar is dissolved.  While syrup is cooling add mint leaves to sugar mixture. Add cooled syrup to fruit mixture. Chill and strain and serve. serves: 100

be sure to check out the tutorial on this cake! (click on caption)

1 comment:

Olga said...

Your fruit punch sounds very sophisticated. I think it will be good with my own crepes :) Thank you!