youngstown punch
youngstown punch
By bobbi Ennett Allen
246 oz. cans of pineapple juice
12 liter of 7-Up (plus an extra on hand for those who like it watered down a bit)
1bottle Southern Comfort
2quart bottles of sour mix
lemon wedges, pineapple chunks and maraschino cherries (optional)
punch bowl
Combine one can of juice, one bottle of sour mix, one 2 liter of 7-Up, and the Southern Comfort into punch bowl. Stir and add lemon slices and the ice ring. My mom and I made this for a wedding shower a hundred years ago. We made a batch a week before to check it out and it took a week to recover! You can also run a lemon wedge around the rim of a drinking glass, then dip it into multi-colored large sugar crystals. (Use the larger crystals for cake and candy decorating— they’re prettier). You can use colors that coordinate with your theme, but black looks tacky. I make it for the holidays using the multi-colored sugar and call it “Christmas Lights.” You can garnish with a toothpick of cherry and pineapple, if you can thread them after drinking some! There’s a rumor you can make this without Southern Comfort, but I haven’t taken that seriously.
Ice Ring/Mold
146 oz. can of pineapple juice
1quart of sour mix
Combine 1 can of the juice and 1 bottle of sour mix. Pour into mold/molds of choice and freeze well. Add to punch when serving. We made them in chocolate molds, but you can also make it in a bundt cake ring.