1 1.2 cups orange juice
1/3 cup lemon juice
1 cup pineapple juice, chilled
2 cups ice water
sugar to taste

Combine all ingredients and serve well chilled. Makes 5 to 6 servings of Fruit Juice Medley.

2 lemons
3/4 cup sugar
2 cups water
2 1/2 cups pineapple juice

Cut lemons in thin slices. Boil lemons, sugar and water for 10 minutes; cool. Add pineapple juice. Serve in tall glasses filled 1/3 full of crushed ice or ice cubes; garnish with lemon slices and fresh mint. Makes 1 quart of Pineapple Lemonade.

6 ounces frozen lemonade concentrate
6 ounces water
12 ounces unsweetened pineapple juice, chilled
14 ounces ginger ale, chilled

Mix lemonade concentrate with water; mix in fruit juices. Add ginger ale and ice cubes. Makes 8 servings of Hawaiian Lemonade.

2 cups diced ripe papaya
2 1/2 cups pineapple juice
1/4 cup lemon juice
1/2 cup sugar
cracked ice
mint sprigs
pineapple spears
maraschino cherries

Puree papaya in blender with a little of the pineapple juice (or press papaya through a sieve). Combine with remaining pineapple juice, lemon juice and sugar. Stir until sugar is dissolved. Cover and chill until ready to serve. Pour over cracked ice in glasses. Garnish each serving with a mint sprig, pineapple spear and cherry. Makes 4 to 6 servings.

13 1/4 ounces pineapple chunks
1 cup port wine
1/2 pint vanilla ice cream
1 1/2 tsp grated lemon peel
dash of salt
ground nutmeg

Combine pineapple chunks, wine, ice cream, lemon peel and salt in blender container. Whirl at high speed until mixture is smooth. Pour into pitcher. Chill. Sprinkle with nutmeg before serving or sprinkle each serving with nutmeg. Makes about 1 quart of Pineapple Frost.

1/2 cup tea leaves
4 sticks cinnamon
6 whole cloves
2 quarts boiling water
1/2 cup sugar
1 cup lemon juice
1 cup orange juice
1 quart pineapple juice
2 cups cranberry juice cocktail
2 quarts cider (full-flavored, sweet)
2 quarts ginger ale

Tie together in cheesecloth (or put in large metal tea bag) tea leaves, stick cinnamon and cloves. Submerge in boiling water. Remove from heat and steep for 10 minutes. Remove bag from boiling water (do not discard water). Add sugar, lemon juice, orange juice, cranberry juice cocktail, and cider to flavored water. Heat mixture just to boiling, stirring occasionally. Pour ginger ale into 2 gallon punch bowl, then pour in hot tea mixture.

4 bottles ginger ale, chilled
1 pint vanilla ice cream
1 pint pistachio ice cream
1 pint orange sherbet
20 ounces crushed pineapple
2 bottles maraschino cherries
1 package frozen sliced strawberries

Fill punch bowl half full with chilled ginger ale. Add vanilla ice cream, pistachio ice cream, orange sherbet, crushed pineapple, maraschino cherries, and frozen sliced strawberries to ginger ale in punch bowl. Serve when ice creams start to melt.

Makes 25 Servings

1 quart sweet cider
1 cup orange juice
1/2 cup lemon juice
1/2 cup pineapple juice
1 stick cinnamon (2 inches)
1/2 teaspoon whole cloves
sugar or honey as desired

Place sweet cider, orange juice, lemon juice, pineapple juice, cinnamon stick, and whole cloves in a sauce pan. Simmer all ingredients for 10 minutes. Strain mixture and serve hot.

Makes 6 cups

2 cups sugar
2 cups water
2 cups crushed pineapple
1 pound frozen crushed strawberries, thawed
1 pint strong brewed green tea
1 cup lemon juice
42 ounces lemon-lime carbonated beverage
2 trays ice cubes

Simmer sugar and water together for 5 minutes. Cool sugar syrup mixture. Chill crushed pineapple, green tea, lemon juice and lemon-lime carbonated beverage. When ready to serve combine sugar syrup with chilled crushed pineapple and liquid from pineapple. Mix in thawed strawberries, chilled green tea, and chilled lemon juice. Slowly pour in chilled lemon-lime carbonated beverage. Pour punch mixture into punch bowl. Add ice cubes to punch mixture. Garnish punch bowl with curls of orange rind if desired.

Makes 30 Servings