2 quarts water
20 ounces sugar
2 quarts unsweetened red grapefruit juice
1/2 cup fresh lemon juice
1 1/4 cups grenadine syrup
7 quarts ginger ale
Servings: 96
1. Heat water and sugar until sugar dissolves. Remove from heat and cool.
2. Mix juices and grenadine syrup with water-sugar mixture. Refrigerate until ready to serve.
3. Just before service combine chilled juice mixture with chilled ginger ale. Ladle the punch into champagne glasses. Garnish with a stir of lemon peel.
Yield: 3 gallons
20 ounces sugar
2 quarts unsweetened red grapefruit juice
1/2 cup fresh lemon juice
1 1/4 cups grenadine syrup
7 quarts ginger ale
Servings: 96
1. Heat water and sugar until sugar dissolves. Remove from heat and cool.
2. Mix juices and grenadine syrup with water-sugar mixture. Refrigerate until ready to serve.
3. Just before service combine chilled juice mixture with chilled ginger ale. Ladle the punch into champagne glasses. Garnish with a stir of lemon peel.
Yield: 3 gallons
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