fruit punch or cocktail

fruit punch or cocktail

INGREDIENTS:

grapes: 500 g,
pineapple: 2 nos.
lemon: 25,
orange: 25,
ginger: 100-150 g,

when all these juice are extracted the fruit juices should be 950 ml and ginger juice should be 50 ml.

sugar: 2 kgs,
citric acid: 20 g,
S.B: 3.2 g,
raspberry red colour

PROCEDURE;
prepare the juices of grapes and pineapple as mentioned before and allow it to cool.
extract the juices from lemon and orange and keep it seperately.
extract the juice of ginger also.
lemon,orange and ginger juices should not be boiled.
prepare the sugar syrup and when you add the citric acid reduce it according to the lemon juice.
when the syrup cools down add all the juices along with the colour and store it in sterilised bottles