Recipes > Beverages > Punch > Fruit Punch

Fruit Punch

As fruit beverages are very often served at small receptions, club meetings, or parties, a recipe that will make a sufficiently large quantity is often desired. The amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch glasses are used, or sixteen to twenty if ordinary drinking glasses are used.


  • 2 1/2 cups sugar
  • 1 quart water
  • 2 cups fruit juice (raspberry, strawberry, or cherry)
  • 6 oranges
  • 6 lemons
  • 1 pint can grated pineapple
  • 1 cup strong black tea (strained)
  • 1 quart carbonated water


Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juice, the juice of the oranges and lemons, the pineapple, and the tea. Just before serving, add the carbonated water, which lends a sparkling appearance and a snappy taste to a beverage of this kind. Pour over cracked ice into sherbet or punch glasses or into tall narrow ones.


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Woman's Institute Library of Cookery, Volume 5.

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