- 2 quarts fresh apple juice (from 16 red apples, cored but not peeled), plus 1 apple, thinly sliced
- 1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, thinly sliced
- 1 quart fresh orange juice (from 10 oranges), plus 1 orange, thinly sliced
- 1 bottle (24 1/2 ounces) sparkling white-grape juice, chilled
In a pitcher, combine the apple and lemon juices immediately after juicing to keep the apple juice pink. Stir in orange juice; cover, and chill. Just before serving, add grape juice and sliced fruit.
SourceMartha Stewart Weddings, Spring