Ruth Feldkamp wowed many attendees at the recent retirement party for Terry Austin, which was hosted by MULSA.  Ruth supplied the virgin sangria punch.  She has generously supplied the recipe below.

Virgin Sangria
serves 60 people

4 bottles grape juice
2 bottles apple juice
6 cups orange juice
6 Tbsp. lemon juice
10 lemons, thinly sliced, with peel
5 limes, thinly sliced, with peel
10 medium oranges, thinly sliced, with peel
6 small apples, cored, sliced into 8ths, with peel
6 small black plums, thinly sliced, with peel
4 bottles sparkling mineral water, club soda, or lemon-lime soda, to taste
(at least 2 2.5 gallon containers are also necessary. a 4 gallon serving thermos would eliminate the need for punch bowls, but would not fit into any refrigerator I have ever met.)

The night before you intend to have your event, slice all the fruit and divide it evenly between two large containers. Over the fruit, pour 2 bottles of grape juice into either container, add 1 bottle of apple juice each, and 3 cups of orange juice to either side. The 6 tablespoons of lemon juice can be pushed up if you want a more sour note, or decreased if you want a sweeter taste. Cap the containers, refrigerate, and allow the flavors to mingle overnight.

Once at your event, add a ratio of the sparkling water or soda that suits the tastes of your guests (anywhere from 3:1 juice : soda to 1:1) and serve.

(Original recipe from ‘A Sweet Pea Chef’)

Thanks, Ruth!