Wine Punch

Looking at Cooking with Mildred Swift

  • 2 1/2 cups orange juice, fresh, frozen or canned
  • 1 cup pineapple juice, unsweetened
  • 2 cups cold water
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons grated lemon rind
  • 1 quart white wine or champagne
  • 1 tablespoon honey
  • 6 whole cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 cups ginger ale

Mix all ingredients except gingerade. Let stand om refrigerator about 3 hours. At serving time, strain; add the ginger ale, and then pour over lots of crushed ice.

Makes 20 to 25 servings.


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