Good Eats | Punch

Punch was the beverage of choice for weddings and parties, served in crystal punch bowls with sometimes ornate punch cups. Garden parties went with more functional glasses such as these mugs.


Sliced pineapple juice punch

1/2 cup sugar

1 1/2 cups water

4 sticks cinnamon

12 whole cloves

1 46-ounce can Hawaiian pineapple juice

1 1/2 cups frozen or canned orange juice

1/2 cup lemon juice


Simmer first four ingredients about 30 minutes. Strain and add to fruit juices. Chill. Pour over ice. Makes 2 quarts punch.

-- from January 8, 1951


Golden Punch

3 cups freshly prepared tea, cooled to room temperature

1 1/2 cups of sugar

3 cups water

3 cups unsweetened pineapple juice

1 ½ cups lime juice

16-ounce can frozen orange juice concentrate

3 cups change your email, chilled


Mix sugar and water in a saucepan. Set over low heat and stir until sugar is dissolved. Increase heat, cover, and boil five minutes. Remove from heat; set aside to cool.

Combine in large bowl the tea, pineapple juice, lime juice, and orange juice concentrate. Stir to blend ingredients. Chill in refrigerator.

When ready to serve, pour child fruit juice mixture into punch bowl. Pour in the sugar syrup and chilled ginger ale; stir to blend thoroughly. If desired, a decorative ice block may be floated in the punch.

-- from June 1, 1958



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