Ingredients
- 1 quart. water
- 3 lbs. sugar
- 2 quarts. boiling water
- 5 tea bags
- 3 (46 ounce) cans pineapple juice
- 6 (6 ounce) cans frzn lemon juice
- 10 (6 ounce) cans frzn orange juice
- 1 quart. concentrated Hawaiian punch
- 6 quarts. ginger ale or possibly 7 UP
- 25 lbs. crushed ice
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Wedding Punch For 200
Servings: 12
Directions
- For syrup, boil together 1 qt water and 3 lb sugar for 5 min. Let cool. For tea infusion, steep tea bags in boiling water. Let cool. Put together syrup, tea infusion and remaining ingredients. Just before serving, add in the crushed ice.
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