SOME LIKE IT HOT

Marilyn and Arthur Miller

FLAMING RUM PUNCH
1/2 ounce tea
1 quart water
1 pound sugar
1 1/2 pints of rum
16 lemon slices
Combine tea with water, simmer 10 minutes. Stir in sugar, rmove from heat. Strain mixture . Pour into punch bowl. Mix in rum. Ignite carefully. Place lemon slice in bottom of punch cup. With metal ladle, pour carefully into each cup.

the white shed cake

Serves 16

SA...WEEEET!

FRUIT PUNCH WITH MINT

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)

A BUBBLY PUNCH...A FRILLY CAKE...

   GOLDEN WINE PUNCH

2 bottles (1quart each)sparkling water
2 bottle (4/5 quart each) Chenin Blanc or Gewurztraminer
3/4 cup curacao or other orange flavored liquer
1 large orange

Pour 1 quart of sparkling water into ice mold, and freeze
One to four hours before serving, combine wine and curacao and chill. Cut long thin spirals from the oranges outer peel. ream the orange and add to punch along with the spirals. to serve: unmold the sparkling water ice mold into punch bowl, stir in the chilled punch and the rest of the sparkling water. Yields: 25 servings

http://dreamlifeinthecity.blogspot.com/http://dreamlifeincity.blogspot.com/

TOAST THE NEWLYWEDS

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

RECEPTION PUNCH
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

FROSTY FRUIT PUNCH


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

GOLDEN GLOW PUNCH
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 servingshttp://dreamlifeincity.blogspot.com/

NOW FOR A REALLY REALLY BIG PUNCH!

If you are planning a big reception heres an idea of how to make punch to serve 250.

Tropical Wedding Punch

use fresh frozen fruit juices diluted according to directions on can.

I'm sorry I can't remember where:(

3 gallon  orange juice
3 gallon grapefruit juice
3 gallon pineapple juice
1 gallon papya juice
1 1/2 gallon of carbonated beverage
1/2 gallon of finely dice marashino cherries
12 pared and dice oranges
8 pared and diced lemons
8 pared and diced grapefruit
?2 gallons of sugar? perhaps it is pounds..this was a hand written recipe.

Blend together first 4 ingredients stir in sugar to dissolve. Pour in carbonated beverage. Put in remaining ingredients chill and serve

Thats 13 plus gallons of PUNCH! WOW....I'm thinking garbage can for a container.... new of course.