-13--12-
RECIPES
All recipes yield between 64 and 75 six-ounce servings, unless
otherwise noted.
Recipes without Alcohol
REFRESHING RASPBERRY LEMONADE PUNCH
5 cups fresh raspberries, garnish 5 quarts water
2 liters lemon-lime soda, chilled 1
1
/2 tablespoons lime juice
6 12-ounce cans frozen raspberry lemonade concentrate
In a large stock pot, combine raspberry lemonade concentrate, water and
lime juice. Chill thoroughly. Just before serving, stir in lemon-lime soda.
Pour 1
1
/2 gallons of punch into bowl of fountain and plug in. Garnish
with fresh raspberries and refill with punch as needed. Serve over ice.
Serves 50 six-ounce servings.
SWEET TEA PUNCH
5 lemons, sliced thinly and frozen
3-3
1
/2
gallons fresh or prepared sweetened iced tea
Chill iced tea and sweeten with sugar if necessary. Pour 1
1
/2 gallons of tea
into bowl of fountain and plug in. Garnish with frozen lemon slices and
refill as needed. Serve over ice.
SWEET SIXTEEN PINK LEMONADE PUNCH
3-3
1
/2 gallons fresh or prepared lemonade 1 cup grenadine
5 lemons, sliced thinly and frozen
Chill lemonade and grenadine. Pour 1
1
/2
gallons into bowl of fountain
and plug in. Garnish with lemons and refill with punch as needed.
Serve over ice.
QUICK TIPS (CONT.)
NOTE: • All recipes yield between 64 and 75 six-ounce servings, unless
otherwise noted.
• The recipes make enough quantity for initial use and to refill
the beverage fountain as needed.
• Recipes that work best with the Rival
™
Beverage Fountain do
not include high-pulp or slushy ingredients.
WARNING: If using alcohol in your beverage recipe, the alcohol must
be less than 80 proof or have less than 40% alcohol content.
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