This recipe goes a long way to satisfy the thirst of your guests. All the flavors of the holiday season are in this colorful and refreshing punch. -Joyce Brown, Genesee, Idaho
- 1 bottle (128 ounces) cranberry juice, chilled
- 1 carton (64 ounces) orange juice, chilled
- 6 cups cold water
- 3 cups pineapple juice, chilled
- 3 cups sugar
- 3/4 cup lemon juice
- In a large punch bowl, combine all ingredients; stir until sugar is dissolved. Yield: about 8-1/2 quarts.
Originally published as Rosy Fruit Punch in Reminisce November/December 2000, p48
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