1 large (makes 2 qt.) pkg. raspberry Kool-Aid
1 (32 oz.) can pineapple juice
1 qt. ginger ale
1/2 gal. pineapple sherbet
Mix Kool-Aid according to directions on package (cut back on water). Pour into
plastic container and freeze. Remove from freezer at least 3 hours prior to preparing. Add other ingredients when ready to serve.
12 qt. weak tea, sweetened
2 large (1/2 gal.) cans concentrated orange juice, diluted for drinking
2 large (32 oz.) cans pineapple juice
1 bottle red food coloring
Mix and pour into gallon container and freeze. Before time to serve, let thaw
and serve with ice crystals-slushy-great with wedding cake. Makes 4 gallons.
1 heaping c. sugar
1 (12 oz.) can frozen lemonade
2 c. pineapple juice
4 family tea bags
Mint leaves
Steep bags in hot water 30 to 40 minutes. Pour into gallon pitcher with other
ingredients. Serve over ice or hot; front mint leaves on top.
6 qt. tea (lightly sweet)
1 large can pineapple juice
1 (1/2 gal. size) frozen orange juice, mixed by direction
1 bottle red food color
Slices of lemon (thin and float on top)
Mix and freeze. Let partially thaw before serving, so it will be slush. Good!!
1 (8 qt.) box dry milk
1 (2 lb.) instant chocolate drink mix
1/2 lb. powdered sugar
1 (6 oz.) coffee creamer
Mix; store in airtight container. To serve, place 2 to 3 tablespoons in hot water.
1 qt. apple juice
1 qt. pineapple juice
1 pkg. red hots
Pour juices in large Dutch oven and add red hots.
Heat, stirring, until red hots melt. Slice lemon on top and serve hot.
1/2 gal. apple juice
1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1-1/2 c. sugar or less
1 cinnamon stick or powdered cinnamon to taste
1 tsp. cloves
1 pt. pineapple juice
1 qt. water
Heat and serve.
1-1/4 c. sugar
1/2 c. boiling water
1-1/2 c. fresh lemon juice
4-1/2 c. cold water
Lemon slices (garnish)
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon juice and cold water to
mixture; mix well.Chill thoroughly and serve lemonade over ice. Garnish if desired. Yields: 7-1/4 cups.
