Fresno Apricot Cooler
Ingredients:
1 pint or 47 centilitres of Apricot Nectar
6 fluid ounces or 18 centilitres of Orange Juice
3 Tablespoons Lemon Juice
1 & 1/2 fluid ounces or 4.45 centilitres of Sugar
1 pint or 47 centilitres of Ginger Ale
6 fluid ounces or 18 centilitres of Orange Juice
3 Tablespoons Lemon Juice
1 & 1/2 fluid ounces or 4.45 centilitres of Sugar
1 pint or 47 centilitres of Ginger Ale
Instructions:
Mix the juices and the sugar until the sugar has dissolved. Stir in the nectar and chill. Just before serving, pour in a punch bowl, over ice cubes. Add the Ginger Ale, stir, and serve in highball glasses. Garnish with a twist of orange.
