"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Wedding Punch Recipe

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This recipe for Wedding Punch, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Smith Longmire
Added: Saturday, July 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (12 ounces each) frozen lemonade concentrate
2 cans (12 ounces each) frozen pineapple juice concentrate
1 qt. water
1 liter bottle ginger ale
1 liter bottle sparkling water
1 large bottle sparkling white grape juice or champagne
Fresh Strawberries
Mint leaves

Directions:
Directions:
Combine juices and water in a large punch bowl; mix well. Right before serving, add ginger ale, sparkling water and juice/champagne. Stir to blend. Garnish glasses with fresh strawberries and a sprig of mint. (Freeze some of juice mixture in a pretty mold to keep punch cool without diluting flavors.)

Number Of Servings:
Number Of Servings:
About 50 half cup servings
Personal Notes:
Personal Notes:
This recipe was cut from an unidentified magazine. The lady who submitted the recipe called it a word-of-mouth recipe she has used successfully. It makes a perfect counterpoint to sweet treats, so it's a refreshing addition to any dessert table.

 

 

 

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