Recipe of the Week | Fruit Punch (nonalcoholic)

Fruit Punch | Photo by Randolph Graham

Here’s an old school summer cooler that is sure to wet your whistle on a hot summer day. I’ve been making it and serving it to kids of all ages for over 30 years. Good addition to your traditional beverages at your next barbecue.

 

Ingredients:

6 ounce can frozen orange juice concentrate (thawed)

6 ounce can frozen lemonade (thawed)

1 quart chilled apple juice (or cider)

2 quarts chilled ginger ale

1 pint orange sherbet (optional)

 

Directions:

Combine the first 4 ingredients in a large punch bowl with a capacity of approximately 128 ounces. Spoon orange sherbet on top of punch (if using) and serve immediately.

 

Learn from a Master Chef: Class August 12th Endless Summer Picnic Class With Chef Randy

 

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

Have a favorite recipe? Old family secret?  Share it with us!

Please send to: editor@citizensjournal.us

We’ll be in the kitchen waiting.


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