Ingredients:
1 C. Fresh mint leaves, packed
1 Grated peel of orange
1 Grated peel of lemon
3 C. Boiling water
12 oz. Frozen lemonade concentrate, thawed
12 oz. Frozen orange juice concentrate, thawed
1 1/2 quart Cold water
Additional mint leaves, optional
Procedure:
Place mint and peels in a heat resistant pitcher or bowl
Add the boiling water to the peels and mint. Let steep for 1 hour and
strain
Add the concentrated juices and water, stir well then chill
Serve over ice and garnish with mint if desired
Notes:
Can also be garnished with slices of lemon and oramge
If desired alcohol shuch as rum, whisky, vodka, gin, tequila, or so no
can be added to this recipe
Ingredients:
1 1/2 quart Water
1 C. Sugar
1 C. Strong tea
6 oz. can Frozen lemonade concentrate, thawed
1 quart Cranberry juice cocktail
2 C. Apple juice
1 C. Orange juice
Procedure:
Heat the water and sugar to the boiling point, stirring constantly,
until the sugar is dissolved, then cool
Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup
boiling water and cool
Refrigerate all the ingredients
Just before serving, mix all the ingredients in a large punch bowl
To make ice ring, arrange thin citrus slices and cranberries in 6 cup
ring mold. Pour water into the mold to partially cover the fruit. Freeze.
When frozen, add water to fill the mold 3/4 full. Freeze. Unmold and float
fruit side up in the punch bowl
Notes:
Garnish with the peach ring
If desired alcohol shuch as rum, whisky, vodka, gin, tequila, or so no
can be added to this recipe
Ingredients:
3 C. Ripe puréed bananas
2 C. Sugar
1 pint Lemon sherbet
1 C. lemon juice
2 C. Heavy cream
42 oz. Lemon-lime soda, chilled
1/3 C. Flaked coconut
1/2 C. Maraschino cherries
Procedure:
Beat together the bananas, lemon juice and sugar and chill thoroughly
Pour the above chilled banana mixture into punch bowl, stir in cream
Slowly pour in lemon-lime soda
Float scoops of sherbet on top, 4 or 5 should do
Add cherries and coconut on top (optional)
Notes:
If desired alcohol shuch as rum, whisky, vodka, gin, tequila, or so no
can be added to this recipe
Can also be garnished with slices of lemon and or lime
Add more scoops of sherbet when and as it melts
Ingredients:
5 Bananas
12 oz. Frozen Orange juice concentrate
6 oz. Frozen Lemonade concentrate
2 C. Sugar
46 oz. Pineapple juice
1 gallon Lemon Lime Soda, chilled
Procedure:
Mash the bananas thoroughly and add slightly thawed frozen juices
Add the sugar and pineapple juice. Stir well to disslove sugar
Pour into a container and freeze until ready for service
When ready to serve, pour in a 2 gallon punch bowl. Add lemon lime
soda
Serve and garnish
Notes:
Punch base can be frozen and kept indefinately
If desired alcohol shuch as rum, whisky, vodka, gin, tequila, or so no
can be added to this recipe
Can be garnished with lemon, orange and or pineapple
Ingredients:
1 1/2 quart Apple juice
2 Cinnamon sticks
8 Whole cloves
1 1/3 C. Pineapple juice
1/2 C. Lemon juice
2 pints Orange juice
28 oz. Ginger ale
Procedure:
Place the apple juice in a non-aluminum kettle
Tie the spices in cheesecloth, add to the kettle, and simmer uncovered
for 15 minutes. Discard spice bag
Mix the spiced juice with the remaining fruit juices
To serve, place a large block of ice in a large punch bowl, add fruit
juice and ginger ale
Serve and garnish
Notes:
If desired alcohol such as whisky can be
added to this recipe
Can be garnished with orange, lemon or pineapple