HIGH SCHOOL AND COLLEGE GRADUATIONS IN THE South still warrant almost as much social attention as
weddings and christenings, and no celebration is right without a bowl or big pitcher of fruit punch (alcoholic or nonalcoholic) when the time comes to make toasts. Gin, run, or vodka can be added to give this punch a kick, and if you’re entertaining a large crowd, double the portions and serve the punch in a punch bowl with a block of ice or an ice ring made in a Bundt pan.

Makes about 3 quarts

INGREDIENTS

• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/4 cup grated lemon zest
• 1 quart pineapple juice
• 2 cups orange juice (not from concentrate)
• 1 cup fresh lemon juice
• One 1-liter bottle club soda, chilled

INSTRUCTIONS

1. In a saucepan, combine the water, sugar, and lemon zest.
2. Bring the mixture to a boil, then reduce the heat to moderate and stir for 5 minutes.
3. Remove the saucepan from the heat and let the mixture cool completely.
4. Pour the cooled mixture into a large pitcher.
5. Add the pineapple juice, orange juice, and lemon juice to the pitcher.
6. Stir the mixture until well blended.
7. Chill the pitcher in the refrigerator for at least 4 hours.
8. When ready to serve, stir in the chilled club soda.
9. Serve the punch immediately in punch cups.