Beverages
Florida Punch
1 46-ounce can Florida orange juice
1 46-ounce Florida grapefruit juice
1 No. 2 can Florida tangerine juice
1 quart ginger ale
Combine all ingredients. Add ice; chill. Yields about thirty-six ½ cup servings.
Citrus-Blend Punch
¼ cup chopped mint leaves
½ cup strong tea
¼ cup sugar
¼ cup water
1 No. 2 can orange juice
1 No. 2 can blended orange and grapefruit juice
1 pint sparkling water
2 limes, sliced
Add mint leaves to hot tea; let cool; strain. Add sugar to water; stir over low heat until sugar is dissolved. Combine chilled citrus juices, tea and sugar syrup. Just before serving, add sparkling water and lime slices. Yields 15 half-cup servings.
Citrus Cooler
1 cup boiling water
4 teaspoons tea
½ cup sugar
4 cups ice water
½ cup lime juice
1 No. 2 can orange juice
Lime slices
Pour boiling water over tea; steep 5 minutes, strain. Add sugar and stir until dissolved. Add ice water and fruit juices. pour into glasses over crushed ice and garnish with thin slices of lime. Yield: 8 servings.
“An investment in knowledge always pays the best interest.”
The NCR, January 1, 1896
Frothy Pink Punch
1½ cups sugar
1½ cups water
2 pints cranberry juice
1 No. 2 can pineapple juice
1 cup lemon juice
6 (7-oz.) bottles 7-Up
1 egg white
3 tablespoons water
2 trays ice cubes
Simmer sugar and water together for five minutes. Cool. Chill fruit juices and 7-Up. At serving time, combine sugar syrup, and fruit juices in a punch bowl. Slowly pour in chilled 7-Up. Beat egg white and water together until foamy, and add to punch. Add ice cubes. Makes about 30 servings.
Hot Spiced Afternoon Tea
Carol Burnett performs just as skillfully behind a teapot as she does before the TV cameras. Carol prefers to make tea by the pot and keep it handy while she reads or rehearses: “a habit I formed during all-night college cram sessions when I needed something to keep me going.”
4 quarts boiling water
1 stick cinnamon
1 teaspoon whole cloves
15 flow-through tea bags
1¼ cups sugar
1 cup orange juice
¾ cup lemon juice
Add spices to water and bring to full rolling boil. Remove from heat and immediately add tea bags. Steep for four minutes. Strain. Add sugar and stir until dissolved. Pour in fruit juices. Keep spiced tea hot or reheat over low heat, but do not boil. Makes about 30 punch cups of tea.
Ching-A-Ling
1 cup boiling water
½ cup sugar
3 cups fresh orange juice
½ teaspoon peppermint extract
½ pint vanilla ice cream
fresh mint leaves
Pour water over sugar and stir until sugar is dissolved. Chill in refrigerator. Combine orange juice and peppermint extract. Add chilled sugar syrup, blend, and pour mixture into 4 large glasses. Divide ice cream into 4 portions and add to orange mixture in glasses. Garnish with fresh mint leaves. Makes 4 large servings.
Cider Punch
½ cup sugar
1 quart water
1 pint apple cider
1 cup grape juice
¼ cup lemon juice
Combine sugar and water in a saucepan; cook until mixture boils. Add cider, grape and lemon juices. Chill before serving. Yield: 7½ cups Cider Punch.
Pineapple Party Punch
4 cups sugar
8 cups water
4 No. 2 cans (18 oz.) pineapple juice
1 No. 2 can crushed pineapple, undrained
juice of 12 lemons
8 oz. bottle maraschino cherries, quartered
1 flat can sliced pineapple
2 oranges, sliced
4 (12 oz.) bottles sparkling water
Boil sugar and water together for 10 minutes. Cool. Add pineapple juice and crushed pineapple. Chill. Just before serving, add cherries, fruit slices and sparkling water. Pour immediately over a block of ice. Makes about 6 quarts.
Picnic Punch
1 cup sugar
1 cup water
2½ cups apricot nectar
1 No.s 3 can (46 oz.) pineapple juice
1 cup lemon juice
2 (28 oz.) bottles pale dry ginger ale
Boil sugar and water together 5 minutes. Chill. Mix with fruit juices. Pour over ice in bowl. Just before serving add pale dry ginger ale, stirring gently to mix. Makes about 20 punch cup servings.
Holiday Cranberry Shrub
The toast of the party is Holiday Cranberry Shrub. In this delightful recipe, cranberry juice, orange juice and currant jelly are combined and brightened with the delicate lemon and lime accent of 7-Up.
2 pints cranberry juice
1 jar (10 oz.) currant jelly
1 can (6 oz.) frozen orange juice
6 bottles (7 oz. each) 7-Up, chilled
orange curls
cherries
Heat 1 pint cranberry juice and stir in jelly until dissolved. Add orange juice concentrate; stir until blended. Chill. Pour into punch bowl. Add remaining cranberry juice and 7-Up. Garnish punch bowl with orange curls and cherries. Makes 22 (4 oz.) servings.
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