Friday, June 10, 2011


with sparkling punch as they cut the first slice of wedding cake. Here are three resfreshing fruit punches that we highly recommend. These recipes can be doubled or tripled if the reception is large. In estimating the amount you'll need, plan on 2 1/2 servings (3 ounce) per person.

Priscilla and the King
2 cups orange juice
2 cups grapefruit juice
2 cups pineapple juice
1 6 ounce frozen lemonade concentrate
3 1/2  cups cold water
2  tall bottles of ginger ale (chilled)
Ice  block
combine orange, grapefruit, and pineapple juice. (You may use fresh, canned or frozen juices)
Stir in lemonade concentrate and water. Chill. At serving time pour over ice in punchbowl. Gradually add ginger ale.  Yields: 60 servings


1 quart pineapple juice
1 quart orange juice
1 quart apple juice
2 tall bottles ginger ale
2 quarts lemon lime or orange sherbet.
chill juice and ginger ale. At serving time, pour into punch bowl,stir, add sherbet by spoonfuls.NO ICE NEEDED!   Yields: 50 servings

1 package tangerine soft drink powder
1 cup sugar
2 quarts water
1  6-ounce can frozen leonade concentrate.
1  6-ounce grozen orange juice concentrate
1 No. 2 can pineapple juice
1 tall bottle ginger ale
Ice block
Dissolve soft drink powder and sugar in water. Stir in undiluted fruit juice concentrates and pineapple juice. Chill. At serving time. pour over ice in punch bowl. slowly add ginger ale. Yields: 50 servings

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