Recipe: Celebration Punch

FOUR SEASONS CELEBRATION PUNCH

12 oz. can frozen tangerine
juice concentrate, thawed
6 oz. can frozen lemonade
concentrate, thawed
2 c. water
2 (28 oz.) bottles 7-Up,
ginger ale, chilled
ice cubes or ice mold

In large nonmetal pitcher or punch bowl combine concen-
trates and water. Just before serving, add ginger ale and ice;
stir gently. Garnish as desired.
Gorgeous Green: Substitute 2 (6 ounce) cans frozen
limeade concentrate, thawed for tangerine concentrate.
Poison Purple: Substitute 2 (6 ounce) cans frozen grape
juice (thawed) for tangerine juice concentrate.
Rosy Red: Substitute 2 (6 ounce) cans frozen cranberry
juice concentrate, thawed for tangerine concentrate.

CELEBRATION PUNCH

2 (5ths) champagne
2 (5ths) Sauterne
2 (5ths) sparkling Burgundy
1 qt. frozen strawberries
3 tsp. grated lime peel
juice of 2 limes

Combine strawberries, lime juice and peel in pan.
Simmer 10 minutes. Strain. Cool. Pour over ice in punch
bowl. Add chilled wines. Garnish with lime slices. Makes 40
(4 ounce) servings.

SUNSHINE CELEBRATION PUNCH

1 (46 oz.) can pineapple
juice, chilled
3 c. orange juice, chilled
1/2 c. lemon juice
2 (32 oz.) bottles ginger ale,
chilled
1 qt. orange or pineapple
sherbet

Scoop sherbet into balls. In large punch bowl, combine
juices, mix well. Just before serving add ginger ale and
sherbet. Makes about 4 1/2 quarts.

FROSTY CELEBRATION PUNCH

1 (6 oz.) can frozen lemonade
concentrate, undiluted
2 qt. water
1 1/2 c. apricot nectar
1 qt. lemon sherbet
1 (6 oz.) can frozen orange
juice concentrate
1 (6 oz.) can frozen pineapple
juice concentrate
1/2 c. lemon juice
2 (28 oz.) bottles ginger ale

Combine concentrates with water, nectar and lemon juice.
Mix until smooth. Scoop sherbet into punch bowl and top with
ginger ale just before serving. Makes about 48 punch cup
servings.