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

 


 

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