Wednesday, July 4, 2012


This recipe was published in a local Southern Indiana newspaper in the 1960s and was suggested as a punch recipe for bridal showers.

2 cups water
2 cups sugar
1 can apricots, drained
1 cup lemon juice
2 cups orange juice
2 bottles ginger ale
1 can pineapple juice (12-oz)

Combine the water and sugar and heat until dissolved.  Chill.  Drain the No. 2 size can apricots and put apricots through seive.  Add to the sugar syrup and juices and chill.  Add ginger ale just before serving, in punch bowl, over ice.

Note:  You notice there is no size of the bottles of ginger ale.  In those days a bottle of a soda was a bottle of soda without all the different sizes and we hadn't heard of 2-liters!

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