Recipes
Recipes
OB&T's Featured Recipe of the Month
May 2021
Parlor Punch
6 cups Water
6 cups Sugar
12 oz Frozen Lemonade
2 large cans Pineapple Juice
2 – 2 liters Ginger ale
· Heat and stir water and sugar until dissolved, then chill.
· Add frozen lemonade and pineapple juice to mixture and freeze in zip lock bags.
· Slice frozen juice with a knife before pouring ginger ale over it.
· Pour Ginger ale over juice in punch bowl or pitcher.
· If you triple recipe, it should serve 100.
From the Kitchen of: Sandra Howell
