CRUNCHY PUNCH
This punch is wonderful no matter what time of year; but especially when
it's a hot summer day.
Ingredients
3 small packages jello (any flavor)
9 cups boiling water
4 cups sugar
4 cups boiling water
16 ounces Realemon juice
2-46 ounce pineapple juice
2 liters 7-UP or ginger ale
Directions
Dissolve Jello in 9 cups boiling water.
Dissolve sugar in 4 cups boiling water.
Mix together all ingredients except 7-UP/ginger ale.
Pour into 4-1/2 gallon containers (can use milk cartons; seal with
tape).
Freeze for 36 hours.
Several hours prior to serving; remove from freezer and place in
refrigerator to partially thaw.
When ready to serve, add 7-UP/ginger ale.
Punch should be icy and crunchy.
-From M. List, Beaverton, OR
_______________________________________
CIDER MILL PUNCH
This is a recipe I got years ago from Stephenson's Apple Orchard Restaurant, a legend in the Kansas City area.
Yields: 3 quarts
Ingredients
1/2 gallon apple cider
2 cups orange juice
1 cup lemon juice
1/4 cup honey
2 1/2-inch cinnamon stick
5 cloves, whole
1/4 teaspoon allspice
1 1/2 teaspoons butter
Directions
Mix together and bring to a boil.
Cover and simmer for one hour.
Serve warm or cold.
-From C. Jordan, Irving, TX
