Cooking with Sam: Pack a punch with great party recipes
Golden Fruit Punch
12 oz. can frozen orange juice concentrate, thawed, undiluted
12 oz. can frozen lemonade concentrate, thawed, undiluted
46 oz. can unsweetened pineapple juice
1 qt. apricot nectar
2 cups unsweetened grapefruit juice
2/3 cup sugar
Orange and lemon slices
Ginger rail
Combine juices and sugar in a punch bowl. Stir until sugar dissolves. Chill.
To serve, add ginger ale and ice cubes or an ice ring. Garnish with orange and lemon slices.
Makes about 4.5 quarts.
Gold Rush Punch
2 cups lemon juice, chilled
2 cups orange juice, chilled
2 cups sugar
2 cups cold water
4 quarts ginger ale, chilled
Lemon slices
Combine fruit juices, sugar and water in a large punch bowl. Stir until sugar dissolves.
Just before serving, pour ginger ale down side of bowl. Stir gently. Float iced fruit garland in bowl if desired. Garnish with mint leaves. Serve with cracked ice. Makes about 40 servings.
Christmas Punch
1 package of red Jell-O (any red flavor)
2 1/2 cups sugar
2 cups boiling water
32 oz. can pineapple juice
1 cup ReaLemon juice
1 tablespoon almond flavoring
2-liter Sprite or 7 Up, chilled
Combine Jell-O and sugar. Add boiling and stir until dissolved.
In a gallon container – I use a clean milk jug – pour the pineapple juice, lemon juice and almond flavoring. Shake to combine. Add in the Jell-O mixture and shake again. Fill container the rest of the way with tap water.
When serving add one 2-liter of chilled sprite or 7 Up. You may float sherbet in this punch if you like a cream punch.
Emerald Punch
1 large can unsweetened pineapple juice
4 cans limeade concentrate
¼ cup honey
2-liter Sprite or 7 Up
Mix first three ingredients together. Add Sprite or 7 Up just before serving.
Fruit Punch
4 cups hot water
2/3 cup of sugar
1 small can chopped pineapple
Juice of 3 lemons
Juice of 5 oranges
1 bottle strawberry soda pop or two cups of any fruit juice
Add sugar to water and boil to dissolve. Cool, then add fruit juices and pop. Add ice water to make 3.5 quarts. Sweeten to taste.
Golden Four-Fruit Punch
2 cups apricot nectar
2 cups pineapple juice
6 oz. can frozen orange juice concentrate, thawed
1 pint pineapple sherbet
½ cup lemon juice
¼ cup sugar
32 oz. bottle ginger ale, chilled
In a large bowl, combine the apricot nectar, pineapple juice, thawed orange juice concentrate, lemon juice and sugar. Stir to dissolve sugar. Chill.
Before serving, slowly add one 32 oz bottle of chilled ginger ale. Mix well. Add pint of pineapple sherbet in scoopfuls. Makes 24 servings.
