21 old-fashioned fruit punch recipes (1969)

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What can you serve in the punch bowl? Some society ladies from Southern Mississippi offered up their family’s favorite fruity vintage party punch recipes to the Laurel Leader-Call newspaper in the summer of 1969.

These vintage punch recipes here are filled with the flavors of lemons, oranges, strawberries, limes, cherries, apricots, pineapples, bananas, cranberries and grapes. One recipe even references one huge upcoming event — the moon landing — and is called Astronaut apricot punch.

1. Red satin party punch recipe

1 quart apple juice
1 quart cranberry juice
10 7-07. bottles 7-Up
2 trays 7-Up ice cubes

Directions: Chill fruit juice and 7-Up. Prepare 7-Up ice cubes by pouring additional 7-Up into 2 ice cube trays. Freeze. At serving time, combine cranberry juice and apple juice in a punch bowl. Slowly pour in chilled 7-Up. Add 7-Up ice cubes. Makes about 35 punch cup servings.

Mrs. Cecil McCann – Unity Chapel Homemakers Club

2. Christmas punch recipe

1 6-oz. can frozen limeade concentrate
1 6-oz. can frozen lemonade concentrate
1 1-lb. 4-oz. can unsweetened grapefruit juice
1 1-lb. 4-oz. can pineapple juice
2 1-qt. bottles ginger ale, chilled
3 cups water
1-1/2 qts. cracked ice

Directions: In punch bowl, blend undiluted fruit juices and water. Just before serving, stir in ginger ale and ice. Float a Christmas wreath on top.

Christmas Wreath: Wash excess color from 17 red and 17 green maraschino cherries. Arrange cherries, alternating colors in bottom of 1>2 quart ring mold. Pour just enough boiling water to cover cherries: freeze solid. Fill to top with cold boiled water; freeze solid. Unmold as ice float for punch bowl.

Warning: Do not use red and green ice combinations for punch. When these two colors melt and blend together, the color changes to brown.

Mrs. Cecil E Ezell – Box 22. Ovett, Miss. – Ovett Homemakers Club

3. Moonlight punch recipe

1 quart lemon ice
1 pint white grape juice
1 pint pineapple juice
2 cups sugar

Directions: Place lemon ice in punch bowl. Stir in fruit juices with sugar. Pour in l quart charged water. Serve in punch glasses.

Mable Easterling, Ovett Homemakers Club

4. Easy party punch recipe

2 3-oz. pkg. raspberry jello
1 3-oz. pkg. cherry jello
3 cups boiling water
5 cups cold water
2 12-oz. cans unsweetened pineapple juice
1 12-oz. can frozen orange juice
1 quart tray ice cubes
2 pints pineapple sherbet

Directions: Dissolve Jello in boiling water; add next 3 ingredients. Stir in ice until melts. Spoon in sherbet. Serve immediately.

Donna Joplin – Route 3, Laurel, Miss.

5. Spiced grape punch recipe

6 cups water
1 quart grape juice
1 cup sugar
1 6-oz. can frozen lemonade concentrate
1 6 oz. can frozen orange juice
4 inches stick cinnamon, broken
6 whole cloves

Directions: In large saucepan, combine water, grape juice, sugar, and lemonade and orange juice concentrates. Tie cinnamon and cloves in cheesecloth bag or place in tea ball and add to punch. Simmer about 15 minutes; remove spices before serving.

(20 cups)

Mrs. Paul Gatewood Jr. – Woodland Hills Garden Club

Fruit punch
Photo by smuayc/Deposit Photos

6. Mount Vernon punch recipe

1 large can frozen orange juice, reconstituted
2 pkgs. cherry Kool Aid with 1-1/2 cups sugar
3 qts. of water
1 46 oz. can pineapple juice

Directions: Mix above ingredients the day before use. Put one-half mixture in freezer and the other in the refrigerator. Day of use remove freezer portion and put into refrigerator to become slushy. Add to other portion in refrigerator to chill without weakening.

Mrs Larry N. Moore – Rt. No. 2, Box A-1-B, Laurel. Miss. – Woodland Hills Garden Club

7. Easy & delicious punch recipe

1 package strawberry or lime gelatin
2 6-oz. cans frozen lemonade
2 cups boiling water
1 14-oz. can pineapple juice

Directions: Dissolve gelatin in boiling water. Mix frozen lemonade according to directions on can. Add to gelatin. Add pineapple juice; stir thoroughly and pour over ice in punch bowl. Yield; 20 cups.

Mrs. J. B Stewart – Route 1, Laurel. Miss. 39440 – Antioch Homemaker Club

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8. Hawaiian punch recipe

1 cup sugar
2 cups water
1 12-oz. can frozen orange juice
4 quarts ginger ale
2 pints pineapple sherbet
Ice cubes

Directions: Heat sugar and water until sugar dissolves; cool. Combine sugar syrup, fruit juices and ginger ale in punch bowl; add ice cubes; drop in sherbet by spoonfuls.

Yield: 50 servings

Mrs. F. D Ferguson – Box 131, Ovett, Miss. – Ovett Homemakers Club

9. Slush punch recipe

2 bananas, mashed
1 cup sugar
1 can crushed pineapple
1 can concentrated orange juice
Grated rind of 1 orange
Grated rind of 1 lemon
2 Tb. lemon juice
1 pint ginger ale

Directions: Combine above ingredients and freeze. Chop finely when frozen. Refreeze. Serve in small cups.

10. Minted fruit punch recipe

2 lemons
3 quarts cold water
4 limes
1 teaspoon salt
6 cans concentrated orange juice
2 cans chilled pineapple juice
2 bottles (28 oz. each) ginger ale, chilled
cracked ice
Mint leaves

Directions: Squeeze juice from lemons and limes. Add concentrated orange juice, pineapple juice, water, and salt. Mix well and chill thoroughly. Just before serving, add ginger ale and cracked ice. Garnish with mint leaves. Makes 8 quarts (without ice) or 75 four ounce servings.

Karen Pryor – Itoulc 1 Laurel. Mississippi – Pleasant Grove 4-H

Punch Bowl and Cups American Libbey Glass ca 1903

11. Sparkling strawberry punch recipe

1 qt. strawberries
1/2 cup sugar
3 cups orange juice
3/4 cup lemon juice
1-1/2 qts. ginger ale, chilled
1/2 cup sugar
1 cup strawberries, sliced

Directions: Mash 1 qt. strawberries with 1/2 cup sugar. Let stand 1 hour. Force through strainer. Add orange and lemon juices, ginger ale and sugar to strained strawberry juice. Pour into large punch bowl. Add sliced strawberries.

Makes about 3 qts.

Mrs. Ted Smith – Route 6 Box 116 A, Laurel, Miss. – Antioch Homemaker’s Club

12. Mary Ward’s punch recipe

Quickly prepared after preparing strawberry sweetening, which can be refrigerated and kept several days.

2 tea bags
3 cups boiling water
10-oz. jar strawberry jam
2 small cans frozen lemon juice
1 small can frozen orange juice
12 oz. can pineapple juice
1 qt. ginger ale

Directions: Dissolve strawberry jam in 1 cup boiling water, let stand until cooled, strain. Pour 3 cups boiling water over 2 tea bags, let stand until cooled. Put tea and strawberry sweetening in gallon jug with all fruit juices, add cold water to fill jug. Taste to determine if you wish to add more sugar. At serving time, add ginger ale to fruit and tea mix in punch bowl. Serves 25.

Edith Mitman – Argus Club

13. Lime punch recipe

2 cups sugar
1 package lime gelatin
1 No. 2 can pineapple juice
3 cups cold water
Juice of 6 lemons
2 cups boiling water
1 quart ginger ale
1 No. 2 can orange juice

Directions: Dissolve sugar in 2 cups cold water. Dissolve gelatin in boiling water. Combine all ingredients except ginger ale. Add ginger ale just before serving.

Mrs B. L. Busby – Route 3, Laurel, Miss. – Antioch Homemaker Club

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14. Fruit punch recipe

3 cups sugar
Grated rind of 1-1/2 lemons
Grated rind of 1-1/2 oranges
Juice of 1 orange
1 qts. grape juice
6 bottles ginger ale (4-1/2 oz. size)
6 cups water
3/4 cup cherries
Pulp of 1-1/2 bananas [mashed bananas]
1 cup apricot pulp
Juice of 1-1/2 lemons

Directions: Boil sugar and water together 5 min. Add rinds. Continue cooking 5 min. Strain and cool. Mix fruit juices, thinly sliced cherries, and banana and apricot pulp. Chill. Pour into bowl containing block of ice. Add ginger ale gradually. Serves 35.

Mrs. Milfred (Linda) Valentine – 709 Court St., Ellisville, Miss.

15. Simple fruit punch recipe

1 6-oz. can each frozen lemonade concentrate, orange juice, pineapple juice
1/4 cup lemon juice
1 pint bottle cranberry juice
1-1/4 quarts ice water
1 pint cold ginger ale

Directions: Turn juices into a 6-qt. mixing bowl or pan. Stir in ice water and ginger ale. Serve cold. Recipe makes 10 servings.

Mrs. Dona Carroll – Laurel, Miss. 39440

16. Lemon strawberry punch recipe

Pour into punch bowl:

3 6 oz. cans frozen or canned lemonade concentrate – diluted according to directions. Add and mix 1 pkg. frozen strawberries, thawed. Just before serving, add 1 qt. ginger ale and ice. Serves 32.

Mrs Cy Emery – 1317 N. 12th Avenue, Laurel. Miss. – YWCA Board

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17. Astronaut apricot punch recipe

3/4 cup cold water
1 tsp tea leaves
1/4 cup sugar
1/4 cup boiling water
1/4 cup lemon juice
3/4 cup orange juice
1 12-oz. can apricot nectar
1 pint ginger ale

Directions: Pour cold water over tea leaves. Let stand 12 hours. Strain Dissolve sugar in boiling water and combine with tea and fruit juices Chill. Just before serving, add ginger ale and pour over ice in punch bowl. This amount will serve 10 to 12 guests.

(Miss) Ann Davis – Waynesboro, Miss.

18. Cranberry-orange punch recipe

6 cups cranberry juice cocktail
1 cup frozen orange juice
3 tbsp. lemon juice
1-1/4 cups pineapple .juice
3 cups ice water

Directions: Mix. Serve from punch bowl, poured over ice “block.” Pretty at Christmas served from polished table surrounded with greens or holly — or use as first course cocktail.

Mrs. James Huff – Hebron Home Dem. Club

19. Strawberry punch recipe

2 (46 oz.) cans orange juice
2 (46 oz.) cans pineapple juice
1 (12 oz.) bottle lemon juice concentrate
1 cup sugar
1 qt. water
2 pkgs. frozen strawberries
1 bottle ginger ale

Directions: Combine juices, sugar, water and strawberries. Chill. At serving time, add chilled ginger ale. Serves 50.

Mrs. Ernest Jenkins – Woodland Hills Garden Club

20. Punch aromatic recipe

Combine and mix:

2 cups cold strong tea
4 cups chilled pineapple juice
2 cans frozen orange concentrate
4 tbsp. Angostura aromatic Bitters
1 quart bottled sparkling water
3 thin slices of whole oranges

Directions: Pour all ingredients into punch bowl over block of ice or add sufficient ice cubes. Garnish with thin orange slices. Yield: 24 servings

Mrs. Howard G. Landrum – Ovett Homemakers Club

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21. Pretty ‘n’ pink party punch recipe

3/4 cups sugar
1 pint cranberry juice cocktail
2 cups freshly squeezed orange juice
1 cup freshly squeezed lemon juice
1 bottle (12 oz.) ginger ale
1 quart pineapple sherbet

Directions: Chill each before mixing. Stir sugar and cranberry juice together until sugar is dissolved. Combine with orange and lemon juice in punch bowl. Gently stir in ginger ale. Float scoops of sherbet on top. Serve at once. (12 punch cup servings)

Mrs. Smith Orr – YWCA Board

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