Thursday, November 15, 2012

Company coming Drinks


2 pkg. Orange Tang - 7 oz size
1 pkg. Lemon Tang - 3 1/2 oz. size
½ cup + 2 tsp. Instant Tea
2 tsp. Cinnamon
1 ½ cups Sugar

Mix. To use, dilute two large teaspoons with a cup of hot water.



4 cups Cranberry Cocktail Juice
4 cups Pineapple Juice
2 cups Sugar
2 qts. Gingerale
1 tblsp. Almond Extract
Lemon Slices

Combine, chill and serve. You can also use lemon juice to make it extra tangy. HINT: To stop your punch from getting watered down by the ice cubes, freeze some of the punch in ice trays and use instead of normal ice cubes.



1 can Frozen Lemonade Concentrate
2 cans Frozen Orange Juice Concentrate
1 large tin Pineapple Juice
1 qt. Gingerale
1 pint Pineapple Sherbert

Dilute frozen concentrate juices as directed on the label of the cans. Mix until they are well blended. Add canned pineapple juice, gingerale and sherbert. Mix thoroughly.



48 oz Pineapple Juice
48 oz Cold Water
6 cups Sugar
3 small tins Lemon Juice

Mix well and when ready to serve add 3 or 4 qts of gingerale.



1 cup Water
2 ½ cups Sugar
1 can Lemon Juice
1 cup Peach Juice
1 tall can Orange Juice
1 tall can Grapefruit Juice
2 cans Pineapple Juice (20 oz tins.)
8 oz. Maraschino Cherries
1 qt. Tea (Made with 4 bags)
3 qts. Gingerale
4 trays Ice Cubes

Make syrup by boiling the one cup water and 2 ½ cups sugar for three minutes. Combine with other ingredients which have been chilled. Add syrup to the desired sweetness



1 pkg. Lime Kool-Aid
1 large tin Pineapple Juice
30 oz. Gingerale

Prepare kool-aid as directed on package. Add pineapple juice and gingerale. To prevent your punch from getting diluted by the ice cubes, freeze some of the punch in an ice cube tray, with a cherry in each cube to garnish. Slices of oranges and lemons can be added if you want.



5 lbs. Rhubarb
3 qts. Water

Simmer together until the rhubarb is tender. Add cup lemon juice and then strain. Add three cups of sugar, 1 package of Black Cherry Jello. Boil and then seal in jars.

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