4-fruit wedding punch

Yield: 1 Servings

Measure Ingredient
2 \N Parts orange juice
2 \N Parts lemonade
1 \N Part pineapple juice
1 \N Part grapefruit juice (optional; but gives a nice tang)
2 quarts Lemonade from a mix; prepared
1 can (12-oz) frozen orange juice; reconstituted
½ \N \"tall can\" frozen pineapple juice; reconstituted
½ \N \"tall can\" grapefruit juice; reconstituted (optional)


This recipe contains no carbonation and no ice cream. I have not tried it spiked, but you could probably add rum to it (I'm not up on alcohol, but I believe that's supposed to be good in punch). This is our family's punch recipe--we serve it for all special occasions.

I will give what I think are the proportions first, then I'll give the exact amounts my mother-in-law uses for the 11 people in our extended family.

*Sorry, I don't know the size of the "tall can", but it's the standard U.S. size that is larger than the 12-oz.-can size.

Prepare lemonade. Reconstitute orange juice, pineapple juice,and grapefruit juice, according to package directions, and in separate containers. Add lemonade to punch bowl. Add all of the orange juice, ½ (up to ¾) of the pineapple juice, and ½ of the grapefruit juice.

Slice thin orange wheels and float on top for a festive look. Cherries would also look nice.



From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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