| Fruit Punch for 100 | ||
|---|---|---|
| YIELD: 100 Portions (8 Gallons with ice) EACH PORTION: 10 Ounces | ||
| INGREDIENTS | WEIGHTS | MEASURES |
| Sugar, granulated | 4 lb. | 9-2/3 cups |
| Water, hot | – | 1-1/2 gal. |
| Juice, grapefruit, frozen, concentrated | – | 1-1/2 qt (1-1/2-32 oz cn) |
| Juice, lemon, frozen, concentrated | – | 2 cups (1/2-30 oz cn) |
| Juice, pineapple, canned | – | 3 qt (2-No. 3 cyl cn) |
| Water, cold | – | 4 gal. |
| Ice, crushed or cubes | 12 lb. | 3 gal. |
1. Dissolve sugar in water. Cool.
2. Add juices and water to sugar solution. Mix thoroughly. Cover and refrigerate.
3. Add ice just before serving.
NOTE:
1. In Step 2, 1-1/2-15-1/2 oz cn canned instant grapefruit juice may be used. Add an additional 1-1/2 qt water.
2. In Step 2, 1-1/2 gal (4-No. 3 cyl cn) canned grapefruit juice may be used. Reduce water to 2-3/4 gal.
3. In Step 2, 2 qt fresh lemon juice (12 lb–4 dz lemons A.P.) may be used. Reduce water to 3-1/2 gal.
VARIATION
1. LIME LEMON PUNCH: In Step 1, use 7 lb (1 gal) granulated sugar. In Step 2, omit grapefruit and pineapple juices. Use 3-1/4-30 oz cn canned frozen, single strength lime juice and 4-3/4 gal water. Add 1 tbsp green food coloring. Follow Step 3.