When the party includes the whole family—or you just want to provide an alternative to Beeman’s Nectar—try this rosy, slightly fizzy fruit punch. It’s a big recipe. You can cut it down to size for smaller gatherings.
2 quarts unsweetened pineapple juice
2 quarts apple juice
3 cups orange juice
1 cup lemon juice
2 quarts carbonated water (seltzer)
˝ cup grenadine (a red, pomegranate-flavored syrup)
Stir together all ingredients in a large (8-quart) punch bowl. Chill thoroughly. Add an ice block or ring (see directions below for a fancy one). Makes approximately 60 servings.
Fancy Ice Ring: Choose any ring mold, layer cake pan or other shallow mold that will fit inside your punch bowl. Bring to a boil enough water to fill the mold, then let it cool to room temperature or chill it in the refrigerator. Boiling the water will make a clearer ice. Arrange fruit such as fresh orange slices, strawberries, blueberries, lemon slices, maraschino cherries, or canned or fresh pineapple slices or chunks in an attractive pattern on the bottom of the mold. Pour the boiled and cooled water over the fruit, taking care not to disturb the arrangement, so that the fruit is just barely covered with water. Freeze for an hour or two until the water is solidly frozen, then fill the mold with additional boiled and cooled water. Freeze for several hours until solid. To remove the ice from the mold, dip the mold very briefly in warm water. then slip out the ice. Add to the punch in your bowl. If you’ve used a ring mold, a ladle fits nicely in the center hole.
Back to Home