In a large pitcher or punch bowl, combine water, orange juice, pink grapefruit juice, lime juice and half of the orange and lime slices.
Chill, covered, until cold or up to 24 hours.
Just before serving, pour in 2 bottles of sparkling grape juice or ginger ale.
Serve over ice.
Garnish with remaining orange and lime slices.
Makes 24 (4 oz.) servings.
Place grapes in a zip-lock plastic freezer bag (do not remove grapes from stems); freeze completely (about 4 hours).
Gently stir together the grape juice and lemonade concentrate in a large pitcher.
Add frozen grapes to pitcher; serve immediately.
*Note--the freshest grapes hold tightly to the stems; to check before purchasing, very gently shake the bunch; the more grapes that fall away, the older the fruit.
Combine sugar and water in saucepan, stirring; bring to a boil.
Boil mixture for 3 minutes, stirring often.
Add orange juice and grape juice.
Chill mixture.
Before serving, add ginger ale.
Makes 1 1/2 gallons.
Mix pineapple juice and lemonade.
Add ginger ale and sparkling grape juice just before serving.
Makes 125 (4 ounce) servings.
Pour fruit juices and cherries in punch bowl over cake of ice. Add sparkling grape juice.
Serve in tall, hollow stemmed glasses.
Makes 3 quarts.
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
In a clean blender, blend each fruit separately with sugar syrup to taste. Rinse blender between fruit blends.
If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
Pour 1/4 cup of pureed fruit into the bottom of champagne glass. Top with sparkling wine or sparkling grape juice for a non-alcoholic version.
In punch bowl, gently stir together cranberry juice cocktail concentrate and club soda; add sparkling grape juice. Garnish with orange slices. Serve immediately in ice-filled glasses. Makes about 15 (3/4 cup) servings.
Crop the sugar cube into a champagne flute & add a good splash of bitters to saturate the sugar cube.
Slowly pour in the sparkling grape juice & serve garnished with the orange twist.
Mix and cool.
Serve with ice ring or crushed ice.
Fill 4 goblets with rainbow sherbet, and cover with sparkling grape juice. Allow bubbles to settle, and fill glass again. Serve immediately.
Prepare per instructions on juice container except substitute Sprite or 7-Up for water.
Serve immediately.
Store leftovers in refrigerator.
Chill grape juice and ginger ale.
Pour together just before serving.
Makes a pretty wedding punch.
Combine grape juice and lemonade. Stir in club soda before serving.
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
Chill all the ingredients.
Mix together the grape juice and the gingerale.
Top with ice cubes and lemon slices.
Serve immediately.
Combine grape juice, lemon juice and cider; sweeten to taste. Just before serving, add ginger ale.
Fill glasses about 3/4 and drop a scoop of orange sherbet on top.
Serve immediately.
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Pour thawed grape juice concentrate into 1-quart bowl
Mix apple juice and white grape juice together. Freeze some for an ice ring. Before serving, add ginger ale and float ice ring.
Pour orange juice and grape juice in a tall glass, add sugar and salt to egg white.
Add this to the fruit juice and stir just enough to mix well.
Yields 1 serving.
Cook sugar, cornstarch and grape juice until thick.
Add pineapple and pecans.
Pour into graham cracker crust.
When cool, top with whipped topping.
Refrigerate.