We hope it doesn't bug Mary Herron, but we changed the name of her refreshing beverage to suit this theme menu. "The fruity combination is a nice switch from plain orange juice," says the Meshoppen, Pennsylvania.
- 1 cup sugar
- 1 cup water
- 2-1/2 cups white grape juice
- 1-1/2 cups orange juice
- 1 cup lemon juice
- In a large saucepan over medium heat, dissolve sugar in water. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well. Yield: 16 servings (4 quarts).
Originally published as Beetle Juice in Quick Cooking July/August 2002, p13
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