Orange Blossum Punch
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This recipe is from The Betty Furness Westinghouse Cookbook - 1954. The recipes are as written.
INGREDIENTS
6 cups orange juice
1 cup lemon juice
4 cups water or gingerale
1/3 cup maraschino cherry or raspberry juice
1/2 cup sugarCombine ingredients and add ice cubes or large block of ice and citrus fruit garnishes. Makes 25 to 30 punch cup servings.
TREAT - Add 2 quarts lemon or orange sherbet to punch bowl just before serving. Looks beautiful, tastes wonderful.
TRICK - You may use frozen lemon or orange concentrate. Add the amount of water the concentrates call for, since the recipe above is for fresh orange and lemon juice.