Fruit Punch II
A dish that starts with sugar and finishes with tea infusion.
Ingredients
US
Metric
- 240 ml water
- 470 ml sugar
- 240 ml tea infusion
- 950 ml Apollinaris
- 470 ml strawberry syrup
- Juice 5 lemons
- Juice 5 oranges
- 1 can grated pineapple
- 240 ml Maraschino cherries
Steps
- Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.
Nutrition (estimated, per serving)
| Calories | 420 |
|---|---|
| Protein | 1.4 g |
| Fat | 1.0 g |
| Carbs | 104.0 g |
| Fiber | 0.9 g |
| Sodium | 94 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States