Fruit Punch
INGREDIENTS:
1 c Sugar
2 c Water
2 cn (46-0z.) orange juice
1 cn (46-oz.) pineapple juice
1 cn (46-oz.) apricot nectar
1 1/2 c Lemon juice; (5 med. lemons)
1 qt Ice water
1 c Sugar
2 c Water
2 cn (46-0z.) orange juice
1 cn (46-oz.) pineapple juice
1 cn (46-oz.) apricot nectar
1 1/2 c Lemon juice; (5 med. lemons)
1 qt Ice water
Mix sugar and 2 cups water; bring to boil. Chill. Combine with chilled canned juices, lemon juice and ice water. Makes 50 servings of about 1/2 cup each.
Note: If you like, you can skip the sugar-water mixture and add instead of the syrup and the 1 quart ice water 1 1/2 quarts of seven-up, sprite, or ginger ale. And, if you want an alcoholic punch, substitute champagne or white wine for the 1 quart ice water (but then you may want to sweeten it a bit with syrup). When I was catering, this was our standard punch for wedding receptions (in both alcoholic and non-alcoholic versions), buffets, graduation parties, etc. And it's always popular--and very refreshing and not overly sweet.
Note: If you like, you can skip the sugar-water mixture and add instead of the syrup and the 1 quart ice water 1 1/2 quarts of seven-up, sprite, or ginger ale. And, if you want an alcoholic punch, substitute champagne or white wine for the 1 quart ice water (but then you may want to sweeten it a bit with syrup). When I was catering, this was our standard punch for wedding receptions (in both alcoholic and non-alcoholic versions), buffets, graduation parties, etc. And it's always popular--and very refreshing and not overly sweet.