Old-Fashioned Summer Punch Recipes

My first job out of high school - back in the 1970's - was as a typist for a printing company. We did a lot of cookbooks for different groups, which was a popular fundraising pastime back in those days. Here are a few punch recipes from one of those cookbooks that may bring back memories of summers gone by. You might like to serve them at your next Memorial Day or 4^th of July barbeque!

From the "Thou Shalt Eat" cookbook, compiled by the St. John's United Church of Christ, Springfield, Missouri.

Grape Juice Ice

1 cup orange juice

2 cups grape juice

¼ cup pineapple juice

¼ cup lemon juice

¼ tsp. Salt

1 cup water

1-1/3 cups sugar

Put water and sugar in saucepan and bring to boil. Boil for 5 minutes, remove from stove. When cool, add juices and pour into freezer pan. Stir after 1-1/2 hours. Takes 4 hours to freeze. (this is also an excellent treat for children with a fever!)

Party Drink

Chill tall glases. To each, add two scoops of lemon or orange sherbet. Pour Welch's grape juice almost to the top of glass. Stir gently and serve immediately.

Orange Julius

1 6-oz. can frozen orange juice

1 cup water

1 cup milk

12 ice cubes

½ tsp. Vanilla

½ cup sugar

Place all ingredients in mixer at high speed.

Maui Mist

1 can (46-oz.) pineapple juice

1 can (46-oz) apricot nectar

3 cans (6-oz each) frozen limeade concentrate

3 bottles (28-oz each) ginger ale, chilled

Mix together the pineapple juice, apricot nectar and limeade concentrate. Chill. Add chilled ginger ale at the last minute for lively bubbles. Makes about 2-1/2 gallons.

Luau Punch

1 bottle (48-oz) cranberry juice cocktail

1 can (46-oz) pineapple juice

2 cans (6-oz each) frozen pineapple juice concentrate

4 Tbsps. sweetened lime juice

2 limes thinly sliced

ice

Combine all ingredients except lime slices in punch bowl. Chill. To serve, reserve enough lime slices to garnish punch glasses. Float the rest on top of punch. Add ice as desired. Makes 30 (4-oz) servings.