Recipes Galore

Fruit Drinks


Fruit Drips


*     Fruit Punch     *


Ingredients:
  • 1 ( 6 - Oz. Can ) Each Frozen Concentrate Of
    Lemonade, Orange Juice, Pineapple Juice
  • 1/4 Cup Lemon Juice
  • 1 Pint Bottle Cranberry Juice   ( 1 Pint = 2 Cups )
  • 1 1/4 Quarts Ice Water   ( 1 Quart = 4 Cups )
  • 1 Pint Cold Ginger Ale


Method:
  • Put juices into a 6 quart mixing bowl or pan.

  • Stir in ice water and ginger ale.

  • Serve cold.

  • Yield: 10 Servings.



*     Lemonade     *


Ingredients:
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/2 Cup Sugar, Or To Taste
  • About 4 Cups Ice Water


Method:
  • Remove seeds from lemon juice but do not strain.

  • Add sugar and water and stir quickly until sugar dissolves.

  • Serve immediately, as the flavor deteriorates on standing.

  • Amount of water and sugar both may be varied
    to suit personal tastes.

  • Yield: 5 Servings.



*     Grape Juice Float     *


Ingredients:
  • 3 Cups Grape Juice, Bottled
  • 1/2 Cup Lemon Juice
  • 1 Cup Apple Cider
  • 1/4 Cup Sugar, Or To Taste
  • 1 Cup Ginger Ale
  • 1 Pint Orange Ice   ( 1 Pint = 2 Cups )


Method:
  • Combine grape juice, lemon juice and cide and
    sweeten to suit taste.

  • Just before serving add ginger ale.

  • Fill glasses about 3/4 full and
    drop a scoop of orange ice on top.

  • Serve immediately.

  • Yield: 5 To 6 Servings.



*     Ginger Ale Fizz     *


Ingredients:
  • 1 ( 6 - Oz. Can ) Of Each Frozen Concentrate Of
    Pineapple Juice, Grape Juice, Lemonade
  • 1 1/2 Quarts Ice Water   ( 1 Quart = 4 Cups )
  • 1 Pint Ginger Ale   ( 1 Pint = 2 Cups )


Method:
  • Turn juices into large mixing bowl.

  • Stir in ice water and ginger ale.

  • Serve cold.

  • Yield: 2 1/2 Quarts.



*     Limeade     *


Ingredients:
  • 5 Small Limes, Washed
  • 2/3 Cup Sugar
  • 5 Cups Ice Water


Method:
  • Grate off a little of the green rind from limes;
    then sqeeze out the juice,
    remove seeds but do not strain juice.

  • Combine rind with lime juice and sugar;
    add water and serve in glasses of cracked ice
    with a sprinkling of grated rind on top.

  • May be served hot, diluted with more water, if desired.

  • Yield: 5 Servings.

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