|Taste of Provence|
|by Leslie Forbes|
In this companion volume to her enormously successful A Table in Tuscany, Leslie Forbes goes on to explore the cuisine of Provence, with drawings ...
Results 101 - 110 of 522 for fruit punches
Mix together and heat to serve it hot or serve it cold. Very good!
Combine concentrates, add ... serve, partially thaw fruit juice mixture at room temperature. Place in punch bowl. Stir with ... Yields 25 - 6 ounce servings.
Combine all ingredients and add sherbet if desired.
Put strawberry Jello ... and run on high speed until completely smooth. Combine with ginger ale and pour over crushed ice in a punch bowl. Makes 1 gallon.
Pour first 5 ingredients into a 30 cup electric percolator. Place cinnamon, nutmeg and ginger in percolator basket. Perk through complete cycle of ...
Mix fruit juices, pour over ... of orange ice. When ready to serve, add the ginger ale. Garnish with fresh mint and slices of orange. 40 to 45 servings.
Mix 4 cups water and sugar. Bring to boil. Dissolve Jello in syrup. Add 16 cups water; stir well. Add remaining ingredients: orange juice, lemon ...
Mix and pour over ice. If desired, stick a sprig of mint on each glass. Makes 30 cups.
Combine all ingredients in large punch bowl. Chill well. Use ice ring of frozen orange juice to keep cold. Makes 38 (4 ounce) cups.
Pour ingredients into a shaker cup filled with ice. Shake. Strain over ice into a balloon glass. Garnish with pineapple wedge and an orchid.
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