|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
11 - 20 of 154 for lemon-orange aid
Mix all ingredients. Pour over ice. Make early in the day.
Combine ingredients and freeze until ready for use. When ready to use, chop with vegetable chopper and mix with Sprite or ginger ale.
In a punch bowl or large container, combine juices; add ice cubes. Just before serving, add sherbet by spoonfuls and ginger ale. Makes 15-20 ...
Mix Kool-Aid, sugar and juices. Add 1 1/2 gallons of water.
Mix Kool-Aid, sugar and ... part of this in a ring to use in the punch bowl for ice. Add remaining ingredients and chill. Yield: 3 gallons, 50 servings.
In 4-quart kettle ... rhubarb and fill up with water. Bring to boil; let stand 1/2 hour and drain. Add juice, water, Kool Aid, and sugar; chill and enjoy.
Combine all ingredients, except gingerale, and freeze. Add gingerale when ready to serve.
Stir well. Freeze overnight in 1 1/2 gallon container. Before serving thaw 3 to 4 hours. Stays slushy. Makes 1 gallon.
Add water for juice and Kool Aid as required.
Mix all ingredients; ... punch and fruit slices (orange, lemon, lime), cherries, fruit cocktail, or salad fruit. Serves about 100 people and is inexpensive!
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