Great Summer Beverages (or Winter too!)
The first recipe is my Church's first communion punch, which of course I had to get the recipe for. They like to add a quart of orange sherbet. I don't because between the melting sherbet mixing with the fizzy pop, after about 15 minutes you end up with a supersweet, foamy mess. Some like this, so to each his own.
This is really one of the best recipes for punch I've ever tasted.
1 (12oz) can frozen lemonade
1 (12oz) can frozen orange juice (concentrate)
1 large (46-48 oz) can pineapple juice, chilled
2 Qts Ginger Ale, 7-Up or Squirt (Squirt is my favorite), chilled
One-half hour before serving, combine lemonade, orange juice and pineapple juice in punch bowl. Slowly add the soda pop. Stir gently and add ice cubes or ice float. Add orange sherbet if desired.
This next recipe is something I just made up for my sister's high school graduation. I went to K-Mart and bought one of those double purpose pedestal cake plates with cover. If you turn it upside down, the cover is the punch bowl. Under the plate, I put a paper lace doiley and some small flowers (it was clear glass). It was very hot that day and I could hardly make enough of it. My parents were a bit annoyed because they bought all this soda in 12oz cans and hardly anyone was drinking it.
Jody's Graduation Punch
1 cup lemon juice (fresh is best, Minute Maid Frozen is really good)
1 cup sugar
48 oz cranberry juice cocktail, chilled
2 Qts. ginger ale, preferably Vernor's (although Vernor's isn't as good since they stopped making it in Detroit)
Mix juices and sugar well in punch bowl. Add ice, gently pour in chilled ginger ale just before serving.
People are spending so much these past few years on exotic drinks and individual serving bottles of teas, waters and pop. Make this and save some Washingtons or Lincolns. This is from my friend Andrea, who eats extremely healthy since both her parents died young of various ailments and so far she has lived a lot longer than they did. Ginger root is available at most fruit markets. Peel off the dark skin with a potato peeler or paring knife.
1/2 cup ginger root, peeled and cut into matchstick sized pieces
Juice of one or two fresh lemons
Honey to taste
1 Gallon of water
Combine ingredients in large pot. Bring to boil, simmer gently for one hour. Cover, let cool on the stove overnight. In the morning, remove ginger pieces (or strain) Pour into large pitcher or individual bottles and store in refrigerator.
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