Lime lemon punch
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | gallon | WATER; COLD |
| 1½ | gallon | WATER; HOT |
| 3 | gallons | ICE |
| 12 | pounds | LEMON FRESH |
| 7 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | IMITATION LEMON FLAVOR |
Directions
1. USE GRANULATED SUGAR.
2. USE CANNED FROZEN, SINGLE STRENGTH LIME JUICE AND WATER. ADD GREEN FOOD COLORING.
3. ADD ICE JUST BEFORE SERVING.
:
** ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 1½-15 ½ OZ CN CANNED INSTANT GRAPEFRUIT JUICE MAY BE USED. ADD AN ADDITIONAL 1 ½ QT WATER.
NOTE: 2. IN STEP 2, 1 ½ GAL (4-NO. 3 CYL CN) CANNED GRAPEFRUIT JUICE MAY BE USED. DECREASE WATER TO 2 ¾ GAL.
3. IN STEP 2, 2 QT FRESH LEMON JUICE ( 12 LB-4 DZ LEMONS A.P.) MAY BE USED, DECREASE WATER TO 3 ½ GAL.
Recipe Number: C00601
SERVING SIZE: 10 OUNCES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .