Bride’s Punch

Beverages
Looking at Cooking with Mildred Swift

Mrs. Bridger Thornhill

  • 1 large can pineapple juice (24 ounces) (sweetened)
  • 1 can frozen orange juice diluted with 3 cans water
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 1 can apricot nectar (12 ounce can)
  • 1 one ounce bottle pure almond extract
  • 1 can frozen lemon juice diluted with 3 cans water

Mix and stir. Serve cold. About 25 servings.





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