YIELD: 100 Portions (31/4 Gallons) EACH PORTION: 1/2 Cup (4 Ounces)
INGREDIENTS WEIGHTS MEASURES METHOD
Juice, tomato, canned 31/4 gal (9No. 3 cyl cn)
Juice, lemon 3/4 cup
1. Combine tomato juice and lemon juice; cover; refrigerate for several hours or overnight.
2. Stir well before serving.
NOTE:
1. In Step 1, 1 lb 2 oz lemons A.P. (4-5 lemons) will yield 3/4 cup juice.
2. In Step 1, 3-36 oz cn canned tomato juice concentrate and 21/4 gal water may be used.
VARIATIONS
1. VEGETABLE JUICE COCKTAIL: In Step 1, use 31/4 gal (9-No. 3 cyl cn) canned vegetable juice for tomato juice. Follow Step 2.
2. SPICY TOMATO JUICE COCKTAIL: In Step 1, add 3/4 cup hot sauce. Follow Step 2.