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SUNSHINE PUNCH
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| 100 PORTIONS 7 (12 Oz.) Cans Frozen Orange Juice Concentrate Thawed 1 (12 Oz.) Can Frozen Lemonade Concentrate Thawed 6 Tablespoons (3 Oz.) Frozen Lime Juice Concentrate Thawed 2 (46 Oz.) Cans Pineapple Juice 1 Gallon + 1 Cup Cold Water Measure into 4 gallon container. Blend until smooth with French whip. Refrigerate until time to serve. 2 Quarts Sprite (Club Soda, Ginger Ale, etc.) To Serve: Measure 3 quarts and 3/4 cup of the juice mixture into punch bowl. Add ice ring or ice to keep cold. Immediately before serving pour in 4 2/3 cups of Sprite. One portion is 1/2 cup. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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