28 Florida Cooperative Extension

 Fruit Punch
 An excellent light syrup for use in punch can be made by
blending one part of sour fruit juice (lemon, Seville orange,
limequat), three parts of sweet orange juice pressed from un-
peeled fruit, and two parts of juice of grapefruit of high flavor
or red plum or pineapple. Preserve by sterilizing at 1750 F. for
30 minutes.
 To this mixture may be added crushed pineapple, shredded
oranges, sliced peaches, mangoes, bananas, berries or other fruit,
to improve the appearance in the punch bowl.