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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Wedding Punch Recipe

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This recipe for Wedding Punch is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. sugar
5 qt. water, divided
1 (46 oz.) container Hi-C juice
1 (46 oz.) container pineapple juice
1 large can crushed pineapple
2 c. lemon juice
1 large bottle whole Maraschino cherries
2 qt. ginger ale or champagne
Directions:
Directions:
In a large pot, boil slowly 6 cups of sugar in 1 quart of the water. Cool; add remaining 4 quarts of water and remaining ingredients, except ginger ale or champagne.

Freeze punch mixture in medium round containers. When ready to use, defrost slightly and place one of the frozen rounds in a large punch bowl; add 2 quarts of ginger ale or champagne. As frozen round thaws in punch, add additional rounds of frozen concentrate and more ginger ale or champagne if needed.
Personal Notes:
Personal Notes:
Recipe from “Grammy” - Dorothy (Froelich) Martin

 

 

 

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