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St. Anthony Wyndham Hotel Fruit Punch


  • 1 gallon orange juice
  • 4 1/2 ounces (about 1/4 cup plus 2 tablespoons) grenadine
  • 8 ounces pineapple juice
  • 4 ounces Coco Lopez, well shaken
  • Finely chopped cantaloupe, strawberries, pineapples and honeydew melon
  • Ice cubes
  • 3 (12 ounce) cans ginger ale, chilled


  1. In a large, decorative bowl combine the orange juice, grenadine, pineapple juice and Coco Lopez and stir; add fruit.
  2. Stir in ice cubes, then add ginger ale.

Yield: approximately 21 cups of liquid; makes about 35 to 40 servings

The recipe could be halved.

Source: St. Anthony Wyndham Hotel – San Antonio, Texas

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