Citrus Punch

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Preparation info

  • About

    3 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups water
  • 1ΒΌ cups sugar
  • 1 cup lemon juice
  • Lemon rinds
  • 1Β½ cups fresh grapefruit juice
  • 3 cups orange juice
  • β…” cup lime juice
  • 2 bottles (12 ounces each) ginger ale
  • Fresh orange, lemon and lime slices
  • Fresh mint leaves


  1. Combine the water, sugar and lemon juice in a large saucepan. Bring to a boil and boil for two minutes.

  2. Add the lemon rinds and let stand for two minutes. Remove the rinds and discard them.

  3. Add the remaining ingredients except the sliced fruit and the mint. Pour the punch into a punch bowl over ice. Float the orange, lemon and lime slices and the fresh mint over the top.

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