Gold Sparkle Punch
Servings: 40 1/2 cups or 4-ounce cups
A vintage handwritten recipe card for Gold Sparkle Punch, this recipe comes from the May 1980 edition of Woman's Day. Make this punch with apricot nectar, pineapple juice, frozen lemonade concentrate, water, and lemon-lime soda.
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Ingredients
- 1 can apricot nectar, chilled 1 quart, 14-ounces or 46-ounces
- 1 can pineapple juice, chilled 1 quart, 14-ounces or 46-ounces
- 1 can frozen lemonade concentrate, thawed 6-ounces
- 3 cups cold water
- 1 quart lemon-lime soda, chilled
Method
- Combine all ingredients except soda.
- Stir well, chill.
- Just before serving, pour into a punch bowl and add soda.
- Serve immediately.
Kitchen Helper 2
Punch Bowl
Punch Bowl 2
Wooden Spoons
Notes
Makes 40 servings - 1/2 cup or 4-ounce servings.
This recipe is from the May 1980 edition of Woman's Day.