"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Wedding Punch Recipe

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This recipe for Wedding Punch, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Cindy Robinson
Category:
Category:
Ingredients:  
Ingredients:  
2 - Large Cans Orange - Grapefruit Juice
2 - Large Cans Pineapple Juice
2 - 2 L Gingerale
1 - 1 gal. Pineapple Sherbert
Directions:
Directions:
Pour the juices in a large container; sweeten to taste and let set for about an hour with enough ice to make it very cold. When ready to serve, mix sherbet with juices. Decorate with orange slices, lime slices, or lemon slices and cherries. Be sure to let the lime or lemon slices stay in sugar for sometime before being used. Orange slices require no sugar.
Number Of Servings:
Number Of Servings:
50
Personal Notes:
Personal Notes:
This was my Mom's and Dad's recipe from their wedding in 1948.

 

 

 

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