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Lemon Orange Punch

This recipe is from Eileen Lewis' Kitchen.
 

Ingredients:

  • 12 oz can lemonade frozen concentrate
  • 16 oz can orange juice frozen concentrate
  • 1 1/2 c. sugar
  • 12-14 c. water
  • 1 t. vanilla
  • 1/2 t. almond extract
  • 1-1 1/2 liters of Sierra Mist, 7up, or Sprite
  • 1 sliced lemon (opt.)
  • 1 c. frozen raspberries (opt.)

Directions:

  1. Dissolve sugar in 2 cups of water in pan over medium heat.
  2. In blender, add sugar-water, juices, vanilla and almond flavors until mixed well.
  3. (May freeze this concentrate until day of serving.)
  4. Add remaining water, soda, and fruit, if desired.

Servings: Makes 1+ gallon.