Divide 1 to 1 1/2 pounds of the grapes into small clusters of all colors.Fill a ring mold with the clusters; barely cover with water and freeze until solid. ...
Mix together prepared Kool-Aid and lemonade.Chill.Pour into punch bowl.Spoon sherbet into mixture.Pour 7-Up over. Serve.Serves 25-30. ...
Dissolve sugar in hot water and cool.Extract juice from fruit.Add cooled sugar syrup to juices and add cold water and ice, if available.Serve cold.Yield:4 gallons or 50 (10-ounce) servings. ...
Dilute lemonade and orangeade according to label directions. mix apricot nectar and pineapple juice; stir in lemonade and orangeade.Chill.Stir in sherbet; add ginger ale.Serve immediately.Yields 50 ...
Steep coffee in 1 1/2 quarts of boiling water.Combine the sugar and 1 quart boiled water and cook for 1/2 hour.Cool.Mix coffee and sugar mixtures together.Add vanilla, alcohol and 1/2 fifth more wat ...
Heat through, stirring occasionally.Pour into mugs and top with 1 teaspoon butter.Serve with cinnamon stick stirrers. ...
Combine ingredients except sherbet and ginger ale.Can be mixed day before and stored in refrigerator.When ready to serve, add ginger ale and sherbet.Sherbet takes a little time to melt. Serves 50. ...
Fill your bottles with only distilled water and you have a spray for ironing or bed pillows.Enjoy spring. ...
Use only pink Hawaiian punch.Triple the recipe and it will serve 200 or more.Mix one recipe at a time. ...