Tropical Fruit Cup

Recipe Ingredients

2 1/2 cups	592ml	Orange juice - chilled
10 cups	2370ml	Grape juice - chilled
4 1/4 cups	1007ml	Tropical fruit juice - chilled
7 1/2 cups	1777ml	Sparkling mineral water - chilled
		Prepared fresh fruit - see * Note
		Ice cubes
		To Decorate
		Mint leaves
		Basil leaves
		Borage flowers - optional

Recipe Instructions

* Note: Fruit, such as kiwis, strawberries, lemon slices, raspberries, and grapes.

Mix all the chilled liquids in a large bowl just before serving. Float the prepared fruit on top.

Scatter the mint and basil leaves over the fruit, then drop in the little borage flowers if available.

Ladle the drink into large wine glasses, with an ice cube or two in each one. This recipe serves 8 to 10.

Source:
ALFRESCO by Linda Burgess and Rosamond Richardson (c) 1991 - Clarkson N. Potter, Inc., New York - 156 pages - $35.00 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.