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Fruit Punch for 100


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Servings: 100 Portions (8 Gallons with ice)
Portions: 10 Ounce Servings

2 1/4 quart Sugar, granulated
1 1/2 gallon Water, hot
1 1/2 quart Juice(1 1/2-32 oz can), grapefruit, frozen, concentrated
2 cups Juice1/2-32 oz can), lemon, frozen, concentrated
3 quart Juice, pineapple, canned
4 gallon Water, cold
3 gallon Ice(12 lb), crushed or cubed

Dissolve sugar in the 1 1/2 gallon hot water. Cool.
Add juices and the 4 gallon cold water to sugar solution. Mix thoroughly. Cover and refrigerate.
Add ice just before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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